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Fine Milk Punch


  • 9 large lemons
  • 1 quart of brandy or rum
  • 1 1/2 pounds of loaf-sugar
  • 2 grated nutmegs
  • 1 quart of water
  • 1 quart of rich unskimmed milk


Pare off the yellow rind of the lemons, and steep it for twenty-four hours in the brandy or rum. Then mix with it the juice of the lemons, loaf-sugar, nutmegs, and water. Add unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it. It will keep several months.


Directions for Cookery, in its Various Branches (1840).


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