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Fine Milk Punch

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

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A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, food kept without cooking or cold storage. Check current food-safety guidance before following this.

Also printed in: The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 3 ingredients

  1. a quart of brandy
  2. a quart of water
  3. a quart of rich unskimmed milk

Cook safely

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.

Method

  1. Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum.
  2. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water.
  3. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag.
  4. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it.
  5. It will keep several months.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Sieve
Source Public domain in the USA
Credit

From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.