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English cookbook, ca. 1824
Page 41
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Milk Punch Excellent The Peels of 6 Lemons and 12 Limes very thinly pared, 2 Nutmegs grate, 2 dozen cloves 1/4 oz bitter Almonds or fruit kernels bruised and a few peach leaves and a little Cinnamon. Infuse the above ingredients in a quart of Rum for 24 hours keeping is closely covered; after which turn it into a large [Vessell?] and add to it 4 bottles of Rum, 1 Pint of lime or lemon juice 2 quarts of water, and 2 lbs of rich, but not course, moist sugar. Stir these well together till thoroughly incorporated, and then pour into the whole 2 quarts of boiling milk stirring it well let it them stand 2 hours, still cold, and strain it through a jelly bag until quite clear, bottle it and it is fit for immediate use, but improves by keeping a few weeks.
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Milk Punch Excellent The Peels of 6 Lemons and 12 Limes very thinly pared, 2 Nutmegs grate, 2 dozen cloves 1/4 oz bitter Almonds or fruit kernels bruised and a few peach leaves and a little Cinnamon. Infuse the above ingredients in a quart of Rum for 24 hours keeping is closely covered; after which turn it into a large [Vessell?] and add to it 4 bottles of Rum, 1 Pint of lime or lemon juice 2 quarts of water, and 2 lbs of rich, but not course, moist sugar. Stir these well together till thoroughly incorporated, and then pour into the whole 2 quarts of boiling milk stirring it well let it them stand 2 hours, still cold, and strain it through a jelly bag until quite clear, bottle it and it is fit for immediate use, but improves by keeping a few weeks.
Szathmary Culinary Manuscripts and Cookbooks
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