Vanilla Milk Punch

Ingredients

• 1 pint of Milk
• 2oz. of powdered loaf sugar
• 1 wineglassful of brandy
• 1 wineglassful of rum
• 1 teaspoonful of vanilla extract
• a little grated nutmeg or cinnamon

Method

1. 1

   Mix milk with sugar, brandy, rum, and vanilla extract.

2. 2

   Pour into glasses, sprinkle with nutmeg or cinnamon, and serve hot if desired.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 529. The excerpt below is the record exactly as published.

nd 1 wineglassful of wine. Turn the mixture out on to a dish, and serve. Milk Punch. — (1) Put the thinly-pared rind and the juice of twelve lemons into a large jar with 21b. of loaf sugar, 24 pints of water, and three bottles of rum. Stir well until the sugar has dissolved, pour in lqt. of boiling Milk, and then cover the jar. Leave for twenty-four hours, strain the punch through a jelly-bag, pour it into pint bottles, cork well, and stow them away. (2) For 3 pints of whisky allow J pint each of brandy and rum, 1 pint of lime-juice, 1 J, pints each of new Milk and thin syrup, loz. of tincture of St. Michael’s oranges, and Joz. each of tinctures of nutmeg and coriander. Mix the tinctures with the whisky, rum, and brandy, then add the lime-juice. Put the Milk over the fire in a lined saucepan, and directly it begins to boil mix it in with the other ingredients. Stir until thoroughly mixed, then strain the punch through a jelly-bag and afterwards through filtering-paper. When very bright and clear, mix the syrup with it, pour it into dark green glass bottles, cork tightly, and keep them in a cool cellar. Milk — continued. (3) Put 1 pint of Milk into a basin, mix in 2oz. of powdered loaf sugar, 1 wineglassful each of brandy and rum, 1 teaspoonful of vanilla extract, and stir well. Pour it into glasses, sprinkle over a little grated nutmeg or cinnamon

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