French Frozen Milk Punch
From Mrs. Norton's cook-book (1917).
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A historical recipe
Mrs. Norton's cook-book, by Jeanette Young Norton and Herndon, James B., Jr. fmo (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
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
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- Take one quart of milk and add to it two cups of sugar, let boil up, add a grating of nutmeg, and let cool.
- When cold put into the freezer, adding three cups of whipped cream, a teaspoon of vanilla, and, a half cup of rum.
- Freeze and when almost frozen open again and add a half cup of French brandy;
- Let stand an hour to ripen before using.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Grater