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Milk Punch

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United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 11 ingredients

  1. three pints of water
  2. Punch
  3. six pints of rum
  4. Brandy
  5. Nutmegs
  6. three pints of new milk
  7. two quarts of boiling milk
  8. one pint of lemon juice
  9. Whisky
  10. Oranges
  11. four pounds of white sugar
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.

  2. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% 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

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, 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).

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 the rind off twelve lemons and two Seville oranges thinly;
  2. steep them in six pints of rum, brandy, or whisky for twenty-four hours, then add two poimds of loaf sugar, three pints of water, two nutmegs grated, and one pint of lemon juice.
  3. Stir it till the sugar is dissolved, then take three pints of new milk, boil- ing hot, and poiir over the ingi-edients ;
  4. let it stand twelve hours closely covered;
  5. strain through a jellj'-bag till quite clear, and bottle it.
  6. A Richer ][ilk Punch.
  7. — Pare eighteen lemons very thin, infuse the peel in one quart of rum, and keep it closely covered.
  8. The next day squeeze the juice of the eighteen lemons over four pounds of white sugar: keep this also closely covered.
  9. The third day mix the ingredients together, and add three quarts more of rum (or one quart of rum and two quarts of brandy), five quai'ts of water that has been boiled, hut is cold when added, and two quarts of boiling milk ;
  10. stir for ten miuTitcs, cover close, and let it stand for three hours, imtil quite cold ;
  11. strain through a flannel bag two or three times till quite clear.
  12. In bottling, care should be taken that the corks tit tight, for if so it will keep three or four years.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Sieve