Milk Punch (West Indian Recipe)

Ingredients

• three bottles of rum
• three bottles of brandy
• fifty small limes
• twenty cloves
• ten coriander seeds
• half a nutmeg
• two sticks of cinnamon
• two bottles of lemon juice
• two bottles of green tea made very strong
• 96 units of sugar
• a tin of preserved pineapple
• six bottles of boiling milk

Method

1. 1

   Steep the rinds of limes in spirit with cloves, coriander seeds, nutmeg, and cinnamon for two days.

2. 2

   Add lemon juice, strong green tea, and sugar.

3. 3

   Let stand for six hours, then add boiling milk.

4. 4

   Strain carefully; it should make sixteen bottles.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 240. The excerpt below is the record exactly as published.

ilk Punch ( IVest Indian Recipe).— bottles of rum, three of brandy. Steep the rinds of fifty small limes in the spirit with twenty cloves, ten coriander seeds, half a nutmeg, and two sticks of cinnamon. Macerate for two days, add two bottles lemon juice, two of green tea made very strong, and 96 units (solid) of sugar. If liked, add a tin of preserved pineapple or a fresh pine sliced. Let all stand for six hours, then add six bottles of boiling milk. Strain carefully ; it should make sixteen bottles. Ry reducing the green tea by one bottle and the milk by two, the product is very strong and good. It is a good plan to let the punch stand for a fortnight and then decant into fresh bottles. 21. Mixed Pickles. — lliese may be made of any kind of vege- Housekeeper and Cook 343 table or seed pod. The method is the same in all. Ifp^^nted for immediate use, the vegetable is parboiled and dried, and the spiced vinegar poured over hot. If not, the vegetables are strained with salt, set to stand for two days, then covered with spic^ vinegap and set in the sun. A good proportion for spices is : To 44 units vinegar allow two cloves of garlic, two onions, 1 unit ot mustara seed^ salt, and bruised ginger, ^ unit of black pepper, cardamoms, and turmeric, and J unit red pepper and allspice. 22. Orange or Lemon Marmalade.— Boil any number of oranges, lemons, or kuttas (Seville oranges) in salt and water till a pill’s head will run into them ; remove the skins, pare out the inside white, and slice very fine. Slice the pulp also, taking care to remove every scrap of skin or string. Boil the whole with equal units (solid) of fruit and sugar if the oranges are sour ; if sweet, boil pulp and juice first till a little reduced, then add sugar to taste (not less than ^ units)^ finally the chips. Another^ and often a better way, is to boil the oranges whole as above, after steeping them in water for a day. Set aside to drain, then slice without removing the skins. Pick out pips and stringy part and proceed as above. 23. Peach, Apricot, or Plum Jam.— Boil any quantity of sugar to the pearl. This may be done by putting 1 unit of water to 2 units of sugar

Cook this with the app: pantry check, scaling, and the assistant.