To make Hot Milk Punch
A historical recipe from The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903).
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A historical recipe
The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Project Gutenberg eBook #49449.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- a pound of sugar
- a quart of boiling milk
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Dissolve half a pound of sugar in a quart of boiling milk.
- Add half a bottle of brandy and a quarter of a bottle of rum, grating a little nutmeg over the surface, and adding the thin outer rind and juice of four lemons.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater