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Milk-punch

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

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A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 5 ingredients

  1. 1 Cup of milk
  2. 2 Tablespoons of brandy
  3. 1 Teaspoon of sugar
  4. one glass to another
  5. two tin cups

Method

  1. 1 Cup of milk.
  2. 2 Tablespoons of brandy.
  3. 1 Teaspoon of sugar.
  4. A little grated nutmeg.
  5. Sweeten the milk with the sugar, stir into it the brandy, and mix thoroughly by pouring from one glass to another.
  6. Then grate a bit of nutmeg over the top.
  7. Milk-punch is conveniently made with two tin cups;
  8. the mouth of one should be smaller than the mouth of the other, so that the one will fit into the other.
  9. In these the milk should be shaken back and forth until a froth is formed.
  10. This does not add materially to the taste, but rather to the appearance, and thoroughly mixes in the sugar and brandy.

Plating

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