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Milk Punch

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

  1. Rub
  2. Milk
  3. a pint of lemon juice
  4. one quart of white brandy
  5. Punch
  6. Sugar
  7. two quarts of water
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Warm two quarts of water and one of new milk, then mix them well together, and sweeten it with a sufficient quantity of loaf sugar.
  2. Rub a few knobs of loaf sugar on the peeling of a lemon ;
  3. put them into a jug with the above, and pour into it gradually half a pint of lemon juice, stirring the mixture as it is poured in.
  4. Then add one quart of white brandy.
  5. Strain it through a flannel bag or a fine hair sieve.
  6. Bottle it off, and if placed in a cool cellar it will keep ten days or a fortnight.
  7. Jellies are sometimes used in making this Punch, but they are not necessary, as the milk will sufficiently temper the acrimony of the lemon juice.

Plating

Cookware for this recipe

  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Measuring jug