Milk Punch

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a gallon of milk ↝ Milk, NFS [Milk, reduced fat]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a pint of brandy ↝ Brandy [Liquor and cocktails]
a pint of rum ↝ Rum [Liquor and cocktails]
plenty of orange juice ↝ Orange, raw [Citrus fruits]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
sweeten to the palate ↝ Almond milk, sweetened [Plant-based milk]
the yolks and whites of eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

To a gallon of milk add a little cinnamon, cloves, mace, lemon and orange peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate.
Then whisk with it the yolks and whites of eight eggs.
Put it over a brisk fire, and when it boils let it simmer ten minutes.
Run it through a jelly bag till quite clear.
Put it into bottles, and cork it close.

N. B.

The rum and brandy should be added when the milk is cleared.

Original Text

Milk Punch.

To a gallon of milk add a little cinnamon, cloves, mace, lemon and orange[259] peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate. Then whisk with it the yolks and whites of eight eggs, put it over a brisk fire, and when it boils let it simmer ten minutes; run it through a jelly bag till quite clear, put it into bottles, and cork it close.

N. B. The rum and brandy should be added when the milk is cleared.

Notes

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