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Miss Collins recipe collection manuscript, 19th century?
Page 11
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Milk Punch 1st: Infuse the rinds of nine Lemons, and a large nutmeg grated in a gallon of brandy for twelve hours, then add one gallon of cold water, a pint of Lemon juice, a pound and quarter of sugar, and two quarts of milk made warm, stir the whole together, and let it stand two or three hours, then run it through a Jelly bag till it comes down perfectly fine, bottle it. 2d: Infuse the rinds of eight Lemons and a large nutmeg grated in a gallon of brandy forty eight hours, then add to quarts of cold water, two pounds of sugar, the juice and pulp of eighteen Lemons, and one quart of new milk very hot, but not boiling Let the whole stand an hour, then run it through a Jelly bag, till quite fine.
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Milk Punch 1st: Infuse the rinds of nine Lemons, and a large nutmeg grated in a gallon of brandy for twelve hours, then add one gallon of cold water, a pint of Lemon juice, a pound and quarter of sugar, and two quarts of milk made warm, stir the whole together, and let it stand two or three hours, then run it through a Jelly bag till it comes down perfectly fine, bottle it. 2d: Infuse the rinds of eight Lemons and a large nutmeg grated in a gallon of brandy forty eight hours, then add to quarts of cold water, two pounds of sugar, the juice and pulp of eighteen Lemons, and one quart of new milk very hot, but not boiling Let the whole stand an hour, then run it through a Jelly bag, till quite fine.
Szathmary Culinary Manuscripts and Cookbooks
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