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Milk Punch


  • 20 quarts of the best rum or brandy
  • 30 Seville oranges
  • 30 lemons
  • 15 pounds of double-refined sugar
  • 6 or 8 eggs
  • 1 quart of new milk


To the rum or brandy put the peels of the oranges and lemons, pared as thin as possible. Let them steep twelve hours. Strain the spirit from the rinds, and put to it thirty quarts of water, previously boiled and left to stand till cold. Take the sugar, and boil it in a proper proportion of the water to a fine clear syrup. As soon as it boils up, have ready beat to a froth the whites of the eggs, and the shells crumbled fine; mix them with the syrup; let them boil together, and, when a cap of scum rises to the top, take off the pot, and skim it perfectly clear. Then put it on again with some more of the beaten egg, and skim it again as before. Do the same with the remainder of the egg until it is quite free from dirt; let it stand to be cool. Strain it to the juice of the oranges and lemons; put it into a cask with the spirit; add the new milk, made lukewarm; stir the whole well together, and bung up the cask. Let it stand till very fine, which will be in about a month or six weeks, but it is better to stand for six months, then bottle it. The cask should hold fifteen gallons. This punch will keep for many years.

Many persons think this punch made with brandy much finer than that with rum. The best time for making it is in March, when the fruit is in the highest perfection.


The Lady's Own Cookery Book (1844).


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