Skip to content

Milk Punch

From The American home cook book, a volume of tested recipes (1913).

No ratings yet

A historical recipe

The American home cook book, a volume of tested recipes, by Grace E Denison (1913).

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.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 1 ingredient

  1. 2 lbs. sugar

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. 6 oranges.
  2. 1 qt.
  3. rum, 6 lemons.
  4. 1 pt.
  5. brandy.
  6. 4 qts.
  7. water.
  8. 2 lbs.
  9. sugar.
  10. 1 qt.
  11. new milk.
  12. Pare oranges and lemons as thin as possible.
  13. Steep the peels in rum and brandy in a close crock for twenty-four hours.
  14. Squeeze the fruit on sugar;
  15. add water and boiling hot new milk;
  16. then stir the rum and brandy into the above and run it through a jelly bag until perfectly clear.
  17. Bottle and cork at once.
  18. It will keep good for some weeks.

Plating

Cookware for this recipe

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

From The American home cook book, a volume of tested recipes (1913), printed page 452, digitised by the Internet Archive: https://archive.org/details/americanhomecook00deni

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.