Milk Punch
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 teaspoons of sherry
- 4 cups water Chop mint
- three sprigs mint
- one half teaspoon orange bitters
- one half cup whisky
- one half cup crushed ice
- two slices orange
Method
- 1 cup milk 1 teaspoon sugar 4 teaspoons of sherry, brandy or Madeira few gratings nutmeg Put two lumps of ice in glass;
- add sugar, milk and wine;
- shake, strain, and add nutmeg.
- 1 bunch mint 2 cups ice water juice lemons 2 cups sugar 4 cups water Chop mint;
- add ice water;
- let stand over night.
- Boil sugar and water;
- chill;
- add lemon juice and mint water.
- Serve with crushed ice;
- garnish with mint leaves.
- Put three sprigs mint with one half teaspoon orange bitters in a glass;
- add one sherry glass Vermouth and one half cup whisky;
- shake well;
- add one half cup crushed ice, stir to crush the mint.
- Add two slices orange, two or three strawberries, and a few sprigs of mint.
- Add more ice and serve when the outside of the glass is frosted.