Milk Punch
From Gillett's magic cook book (1892).
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A historical recipe
Gillett's magic cook book, by Egbert W Gillett (1892).
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 4 ingredients
Method
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- One tumbler of milk well sweetened, two tablespoonfuls brandy well stirred in.
- Serve very cold with ice.
- Koumiss.
- (Sometimes called Sour Beer.) Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar;
- mix well, and see that the sugar dissolves.
- Put in warm place to stand ten hours when it will be thick.
- Pour from one vessel to another until it becomes smooth and uniform in consistency.
- Bottle and keep in warm place twenty-four hours, it may take thirtysix in winter.
- The bottles must be tightly corked, and the corks tied down.
- Shake well five minutes before opening.
- It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and for young children;
- may be drank as freely as milk.
- Instead of buttermilk some use a teaspoonful of yeast.
- The richer your milk, which should' be unskimmed, the better will be your Koumiss.
Plating
Cookware for this recipe
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Wooden spoon