Roman Punch

Ingredients

• four quarts of Jamaica rum
• three quarts of water
• five pints of boiling milk
• three pounds of loaf sugar
• twenty-four lemons
• two nutmegs

Method

1. 1

   Cut only the yellow of the lemons in thin slices.

2. 2

   Let these and the nutmegs infuse for twenty-four hours in one quart of the rum.

3. 3

   Put into a large vessel the water, sugar, rum, and the rum the lemon has been in, and also the juice of the lemons.

4. 4

   When the sugar is dissolved, add the boiling milk.

5. 5

   It will curdle.

6. 6

   Cover, and let the mixture stand one hour, and then filter it through a flannel bag till it is bright and clear as crystal.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 217. The excerpt below is the record exactly as published.

Roman Punch The ingredients are four quarts of Jamaica rum, three quarts of water, five pints of boiUng milk, three pounds of loaf sugar, twenty-fòur lemons, and two nutmegs

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