Punch, Milk

Ingredients

• the thin rind of half a small lemon
• into a pint of new milk
• twelve or fourteen good-sized lumps of sugar
• the yolk of an egg
• mixed with a table-spoonful of cold milk
• two tablespoonfuls of brandy
• and four of rum

Method

1. 1

   Put lemon rind into milk with sugar and boil slowly to extract flavor.

2. 2

   Remove rind, stir in egg yolk mixed with cold milk, brandy, and rum.

3. 3

   Beat thoroughly until frothed, then serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.

Punch, Milk. — Put the thin rind of half a small lemon into a pint of new milk, with twelve or fourteen good-sized lumps of sugar. Let it boil very slowly to draw out the flavor of the lemon, then take it from the fire, remove the rind, and stir into it the yolk of an egg mixed with a table-spoonful of cold milk, two table- spoonfuls of brandy, and four of rum

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