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Milk Punch

From Hand-book for the kitchen and housekeeper's guide (1910).

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A historical recipe

Hand-book for the kitchen and housekeeper's guide, by Flora Neely (1910).

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.

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

Ingredients 4 ingredients

  1. one pound of sugar
  2. two quarts of water
  3. a pint of milk
  4. a wineglassful of brandy

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. Squeeze the juice of three oranges and three lemons upon one pound of sugar ;
  2. pour on two quarts of water and a pint of milk, both boiling ;
  3. add half a bottle of brandy ;
  4. strain until clear ;
  5. bottle for use.
  6. To a pint of new milk add a wineglassful of brandy ;
  7. grate in a little nutmeg, and sweeten to taste.
  8. In summer, add pounded ice.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Sieve
Source not stated by archive.org
Credit

From Hand-book for the kitchen and housekeeper's guide (1910), printed page 286, digitised by the Internet Archive: https://archive.org/details/handbookforkitc00neelgoog

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.