(2) Put 2 breakfast-cupfuls of Milk and half the quantity
of water into a saucepan, boil them, and mix in 2 break-
fast-cupfuls of flour. Let the mixture cool slightly, add
3oz. of butter, and when quite cold mix in nine well-beaten
eggs, lib. of sugar, a little each of ground cinnamon and
mace, and 1 wineglassful of wine. Turn the mixture out
on to a dish, and serve.
Milk Punch. — (1) Put the thinly-pared rind and the juice of
twelve lemons into a large jar with 21b. of loaf sugar, 24
pints of water, and three bottles of rum. Stir well until
the sugar has dissolved, pour in lqt. of boiling Milk, and
then cover the jar. Leave for twenty-four hours, strain
the punch through a jelly-bag, pour it into pint bottles,
cork well, and stow them away.
(2) For 3 pints of whisky allow J pint each of brandy
and rum, 1 pint of lime-juice, 1 J, pints each of new Milk
and thin syrup, loz. of tincture of St. Michael’s oranges,
and Joz. each of tinctures of nutmeg and coriander. Mix
the tinctures with the whisky, rum, and brandy, then add
the lime-juice. Put the Milk over the fire in a lined
saucepan, and directly it begins to boil mix it in with the
other ingredients. Stir until thoroughly mixed, then
strain the punch through a jelly-bag and afterwards through
filtering-paper. When very bright and clear, mix the
syrup with it, pour it into dark green glass bottles, cork
tightly, and keep them in a cool cellar.
Milk — continued.
(3) Put 1 pint of Milk into a basin, mix in 2oz. of
powdered loaf sugar, 1 wineglassful each of brandy and
rum, 1 teaspoonful of vanilla extract, and stir well. Pour
it into glasses, sprinkle over a little grated nutmeg or
cinnamon✪ Vanilla Milk Punch, and serve. Should it be required hot the Milk
must be nearly boiling before adding the other ingredients.
The fresher and richer the Milk the better the punch will be.
(4) Fill a bottle as full as possible with lemon-peel, and
then add as much brandy as it will admit; cork down,
stand it in the sun for two or three days, then pour out
the brandy and mix with it 21b. of sugar, 4qts. more
brandy, 2qts. each of water and boiling Milk (boiled with
spice), and about 1 pint of lemon-juice. When this is cold
strain till quite clear, and bottle it instantly.
(5) Pare the rinds as thinly as possible off three oranges
and three lemons, put them into J bottle of mm, cork it
tight, and let the peels steep for twenty-four hours. Grate
the peeled lemons and oranges with some lumps of sugar
in order to obtain any flavour of rind that may be left on
the skin. Take lib. of loaf sugar, including that used to
grate the lemons and oranges, and add to it the strained
juice of the oranges and lemons ; pour over |gall. of
boiling water, then stir the | bottle of ram into it, peels
and all, and add 1 pint of boiling Milk. Stir the punch
and let it ran through a jelly-bag till quite clear. Bottle
at once and cork tightly.
(6) Beat up the yolks of two eggs till very light together
with 2oz. of powdered sugar. Put 1 pint of Milk, warm
from the cow, over the fire, and let it boil ; mix with the
beaten yolks of eggs a glass of the best sherry, stir well,
and then pour in the boiling Milk by degrees, stirring well
all the time. Add cinnamon and grated nutmeg to taste,
then pour the punch rapidly five or six times from one
vessel to another. This punch if taken very hot is said to
be a good remedy for a cold.
Page 529 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Put 2 breakfast-cupfuls of Milk and half the quantity of water into a saucepan, boil them, and mix in 2 breakfast-cupfuls of flour. Let the mixture cool slightly, add 3oz. of butter, and when quite cold mix in nine well-beaten eggs, lib. of sugar, a little each of ground cinnamon and mace, and 1 wineglassful of wine. Turn the mixture out on to a dish, and serve.
Milk Punch. — (1) Put the thinly-pared rind and the juice of twelve lemons into a large jar with 21b. of loaf sugar, 24 pints of water, and three bottles of rum. Stir well until the sugar has dissolved, pour in lqt. of boiling Milk, and then cover the jar. Leave for twenty-four hours, strain the punch through a jelly-bag, pour it into pint bottles, cork well, and stow them away.
(2) For 3 pints of whisky allow J pint each of brandy and rum, 1 pint of lime-juice, 1 J, pints each of new Milk and thin syrup, loz. of tincture of St. Michael’s oranges, and Joz. each of tinctures of nutmeg and coriander. Mix the tinctures with the whisky, rum, and brandy, then add the lime-juice. Put the Milk over the fire in a lined saucepan, and directly it begins to boil mix it in with the other ingredients. Stir until thoroughly mixed, then strain the punch through a jelly-bag and afterwards through filtering-paper. When very bright and clear, mix the syrup with it, pour it into dark green glass bottles, cork tightly, and keep them in a cool cellar.
Milk — continued.
(3) Put 1 pint of Milk into a basin, mix in 2oz. of powdered loaf sugar, 1 wineglassful each of brandy and rum, 1 teaspoonful of vanilla extract, and stir well. Pour it into glasses, sprinkle over a little grated nutmeg or cinnamon, and serve. Should it be required hot the Milk must be nearly boiling before adding the other ingredients. The fresher and richer the Milk the better the punch will be.
(4) Fill a bottle as full as possible with lemon-peel, and then add as much brandy as it will admit; cork down, stand it in the sun for two or three days, then pour out the brandy and mix with it 21b. of sugar, 4qts. more brandy, 2qts. each of water and boiling Milk (boiled with spice), and about 1 pint of lemon-juice. When this is cold strain till quite clear, and bottle it instantly.
(5) Pare the rinds as thinly as possible off three oranges and three lemons, put them into J bottle of mm, cork it tight, and let the peels steep for twenty-four hours. Grate the peeled lemons and oranges with some lumps of sugar in order to obtain any flavour of rind that may be left on the skin. Take lib. of loaf sugar, including that used to grate the lemons and oranges, and add to it the strained juice of the oranges and lemons ; pour over |gall. of boiling water, then stir the | bottle of ram into it, peels and all, and add 1 pint of boiling Milk. Stir the punch and let it ran through a jelly-bag till quite clear. Bottle at once and cork tightly.
(6) Beat up the yolks of two eggs till very light together with 2oz. of powdered sugar. Put 1 pint of Milk, warm from the cow, over the fire, and let it boil ; mix with the beaten yolks of eggs a glass of the best sherry, stir well, and then pour in the boiling Milk by degrees, stirring well all the time. Add cinnamon and grated nutmeg to taste, then pour the punch rapidly five or six times from one vessel to another. This punch if taken very hot is said to be a good remedy for a cold.
Records on this page
Vanilla Milk PunchMilk Punch