Milk Punch
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==Historical References== | ==Historical References== | ||
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| + | ==="The Practice of Cookery", By Dalgairns, 1830=== | ||
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| + | Milk Punch. | ||
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| + | "The rinds of nine lemons are to be steeped, for eighteen hours, in two quarts of brandy, then mixed with the strained juice of the lemons, one and a half pound of sugar, five pints of water, and one grated nutmeg; one quart of new milk, made boiling hot, being added, it is to be strained through a jelly-bag." | ||
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| + | Another way to make Milk Punch. | ||
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| + | "In twenty quarts of brandy, the peel of thirty Seville oranges, and thirty-six lemons, are to be infused for twelve hours; thirty quarts of water and fifteen pounds of double-refined sugar are to be boiled, and when cold, the strained juice of the oranges and lemons is to be added to it; it is then to be put into a cask, together with the brandy, strained from the peel; a quart of boiling milk being poured into the cask, it is to be bunged up, and allowed to stand till it become fine, beforebeing bottled. It will be the better for remaining a year in the cask." | ||
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| + | Another way to make Milk Punch. | ||
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| + | "Eight pounds of refined sugar are to be dissolved in the strained juice of three dozen lemons, and, when quite settled, two gallons of brandy, and two gallons and a half cold water, are to be added, and also the lemon-peel; one gallon of boiling milk being then poured over the ingredients, thet are to stand closely covered for twenty-four hours; when, being skimmed, and run through a very thick jelly-bag, it may be quickly bottled, and will be fit for immediate use; but it improves by keeping." | ||
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==="A Cyclopædia of Several Thousand Practical Reciepts...", By Arnold James Cooley, 1846=== | ==="A Cyclopædia of Several Thousand Practical Reciepts...", By Arnold James Cooley, 1846=== | ||
Revision as of 20:29, 30 August 2006
A Milk Punch is a drink which consists Brandy, Dark Rum, Sugar, and Milk.
Contents |
Recipe
- 1 oz Brandy,
- 1/2 oz Dark Rum,
- 2 teaspoons Sugar Syrup,
- 2 dashes Vanilla Extract,
- 4 oz Whole Milk.
Shake with Ice, and then strain into an Ice-filled Tall Glass. Garnish with Grated Nutmeg.
Note: You can substitute Vanilla Syrup for the Sugar Syrup and Vanilla Extract.
Historical References
"The Practice of Cookery", By Dalgairns, 1830
Milk Punch.
"The rinds of nine lemons are to be steeped, for eighteen hours, in two quarts of brandy, then mixed with the strained juice of the lemons, one and a half pound of sugar, five pints of water, and one grated nutmeg; one quart of new milk, made boiling hot, being added, it is to be strained through a jelly-bag."
Another way to make Milk Punch.
"In twenty quarts of brandy, the peel of thirty Seville oranges, and thirty-six lemons, are to be infused for twelve hours; thirty quarts of water and fifteen pounds of double-refined sugar are to be boiled, and when cold, the strained juice of the oranges and lemons is to be added to it; it is then to be put into a cask, together with the brandy, strained from the peel; a quart of boiling milk being poured into the cask, it is to be bunged up, and allowed to stand till it become fine, beforebeing bottled. It will be the better for remaining a year in the cask."
Another way to make Milk Punch.
"Eight pounds of refined sugar are to be dissolved in the strained juice of three dozen lemons, and, when quite settled, two gallons of brandy, and two gallons and a half cold water, are to be added, and also the lemon-peel; one gallon of boiling milk being then poured over the ingredients, thet are to stand closely covered for twenty-four hours; when, being skimmed, and run through a very thick jelly-bag, it may be quickly bottled, and will be fit for immediate use; but it improves by keeping."
"A Cyclopædia of Several Thousand Practical Reciepts...", By Arnold James Cooley, 1846
"(Milk Punch or Verder.) Yellow rinds of 2 dozen lemons; steep for 2 days in rum or brandy 2 quarts; then add spirit 3 quarts more; hot water 3 quarts; lemon juice 1 quart; loaf sugar 4 lbs; 2 nutmegs, grated; boiling milk 2 quarts; mix, and in 2 hours strain through a jelly bag."
