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Milk Punch

From The twentieth century cook book (1898).

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A historical recipe

The twentieth century cook book, by Moritz, C. F., Mrs and Adèle Kahn (1898).

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 1 ingredient

  1. a wineglass of brandy

Method

  1. Fill a large glas^ % full of sweet milk, add i large tablespoonful of sugar, a wineglass of brandy, or whiskey, or less if desired, and the remainder of the glass with crushed ice.
  2. Pour into the tin shaker, and shake until it is foamy.
  3. Grate a little nutmeg on top, and serve at once.

Plating

Cookware for this recipe

  • Whisk
  • Grater
Source not stated by archive.org
Credit

From The twentieth century cook book (1898), printed page 349, digitised by the Internet Archive: https://archive.org/details/cu31924087301788

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.