1869 Cooling Cups and Dainty drinks by William Terrington

213

Milk Punch.

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Coleman’s Rum Punch ( E .

G. Coleman ).

pint of rum, 1 pint of shrub, 1| pint of pale brandy, liqueur-glass of Maraschino or Cura^a, jdb. of loaf-sugar, teaspoonful of citric acid, half a gallon of boiling water. Oxford Punch . — Put the thinly-pared peelings of 4 lemons and 2 Seville oranges into a mortar containing ^-lb. loaf-sugar, which beat up into a smooth mass ; into which squeeze the juice of the fruit, adding juice of 4 sweet oranges, and ^ pint of water; strain the mixture into a jug (standing close to the fire) ; add 1 pint of calves-foot jelly, which thoroughly incorporate ; pour in 2 quarts of boiling water, ^ pint of syrup, teaspoonful of orange-flower water, wine-glass of Curagoa, 4 pint of sherry, pint of Cognac brandy, pint of pine- apple rum, quart of orange-shrub ; stir well together. Bannister’s Milk Punch, 1829. — Pare 18 lemons very thin ; steep the same three days in 1 quart best old rum ; then add 2 quarts best brandy, the juice of 9 Seville oranges and 9 lemons, 3 quarts of water, 31bs. of double-refined sugar, and 2 grated nutmegs ; when the sugar is dissolved, mix tho- roughly ; add 2 quarts scalded milk ; cover, and let stand two hours ; then clear it through a tammy,