Milk Punch
From Cook book of practical and tested baking and cooking recipes (1927).
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A historical recipe
Cook book of practical and tested baking and cooking recipes, by Ind.). Ladies Aid Lutheran Hospital (Fort Wayne (1927).
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.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Method
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- One cup fresh milk, 2 tablespoons brandy or 1 tablespoon of sherry, 1 teaspoon of sugar, a little nutmeg.
- Milk that has been heated and cooled, or use sterilized milk and add the brandy and sugar.
- Shake all ingredients in a fruit jar until frothy.
- Fill glass and add a grating of nutmeg on top.
Cookware for this recipe
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Grater