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Punch, Milk

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 12 ingredients

  1. a drachm of mace
  2. Nutmegs
  3. Punch
  4. two drachms of doves
  5. two quarts of rum
  6. a pint of lemon juice
  7. two quarts of water
  8. Ten pounds of yery ripe cherries
  9. Currants
  10. Brandy
  11. two pounds of sugar
  12. two quarts of nevt milk boiling
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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. Fill a bottle as full as possible of lemon-peel, and then add as much brandy as it will admit;
  2. let this, corked, stand in the sun two or three days ;
  3. then mix with the brandy, having poured it out, two pounds of sugar, two quarts of water, four of brandy, two of boiling milk, boiled with spice, and about a pint of lemon juice;
  4. when this is cold strain it till quite clear, and bottle it instantly.
  5. 1599.
  6. — PUNCH, BUM MILK, FOR TURTLE SOUP.
  7. Put the seeds of thirty lemons pared thin into two quarts of rum ;
  8. let it stand three days ;
  9. then take three quarts of water, one quart of lemon juice, three quarts of rum, four pounds or perhaps a little more of lump sugar, and two nutmegs grated;
  10. mix all LlQUEITBSjr BETHRAfiOCS, ETC.
  11. 391: together, and lastly add two quarts of nevt milk boiling.
  12. Let the whole stand one night, then run it through a jellj bag until quito clear, then bottle for use« 1600.
  13. — ^RATAFIA OF FOUR FBU1T8.
  14. Ten pounds of yery ripe cherries, two pounds and a half of nurobemes, five pounds and a half of red, and two pounds and a half of bla(;k currants ;
  15. pick and mix these fruits together, press the juice' from them, measure it, and for ererj quart of juice take half a pound of sugar and an equal quantity of brandy ;
  16. dissolve the sugar in the juice, then nut in the brandy, and a drachm of mace, and two drachms of doves.
  17. Let the whole stand some time;
  18. filter, and bottle it Keep them well corked.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Vegetable peeler
  • Sieve