Egg and Milk Punch

A historical recipe from Common Sense in the Household, by Marion Harland (1880).

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A historical recipe

Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Is made by the preceding receipt, with an egg beaten very light with the sugar, and stirred in before the brandy is added.
ICELAND OR IRISH MOSS LEMONADE.
✠ 1 handful Irish or Iceland moss, washed in five waters.
2 quarts boiling water, poured upon the moss, and left until cold.
2 lemons, peeled and sliced, leaving out the peel.
Sweeten very well and ice.
Do not strain, and if it thicken too much, add cold water.
Excellent for feverish colds and all pulmonary troubles.
ICELAND OR IRISH MOSS JELLY.
✠ 1 handful moss, washed in five waters, and soaked an hour.
1 quart boiling water.
2 lemons—the juice only.
1 glass of wine.
¼ teaspoonful cinnamon.
(Measure scantily.) Soak the washed moss in a very little cold water;
stir into the boiling, and simmer until it is dissolved.
Sweeten, flavor, and strain into moulds.
You may use two glasses of cider instead of one of wine for a fever-patient, putting in a little less water.
Good for colds, and very nourishing.