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Milk Punch

From Invalid cookery (1880).

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A historical recipe

Invalid cookery, by Eliza A Pitkin and Julia A Pye (1880).

United States

Known as an American 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 3 ingredients

  1. a pint of fresh milk
  2. Two teaspoonfuls of sugar
  3. Four tablespoonfuls of brandy

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. Half a pint of fresh milk, ice-cold.
  2. Two teaspoonfuls of sugar.
  3. Four tablespoonfuls of brandy.
  4. Put the milk into a goblet with the sugar and brandy, and stir until the sugar is dissolved.
  5. N.
  6. B.
  7. — In cases of bowel trouble, use boiling milk instead of cold.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Invalid cookery (1880), printed page 80, digitised by the Internet Archive: https://archive.org/details/63841060R.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.