In Cambridge (a town of no mean authority in such matters) Milk Punch is made after thefollowingfashion.
Milk Punch, No. 2. Boil together a quart of milk, four ounces of loaf sugar, a small stick of cinnamon, and the peel of one lemon; then beat together the yolks of three eggs and the white of one | add the boiling compound very gra- dually^ and keep continually stirring the mixture while you pour into it a wine-glassful of rum and one of noyau. Serve hot. The following compound is said to have been held in high esteem by the Prince Regent, from whom it derives its name, Megenfs Punch, To a pint of strongly made green tea add the rinds and juice of two lemons, one Seville orange, and one sweet orange, with half a pound of loaf sugar and a small stick of cinnamon. After standing for half an hour, strain the mixture, add a bottle of champagne, half a bottle of sherry, three wine-glasses of brandy; rum, Curagoa, and noyau, of each a wine-glass, and a pint of pine-apple syrup. Ice the compound well, and, immediately before drinking, add a bottle of soda-water,
Cold Milk Punch (German Recipe). Take the finely shredded rind of one, and the juice of
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