MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Benjamin Franklin's Milk Punch
Categories: Booze, Dairy, Spices, Citrus
Yield: 2 Quarts
6 c Brandy
11 Lemons
2 c Lemon juice
4 c Spring water
1 Fresh grated nutmeg
1 1/8 c Sugar
3 c Whole milk
Zest eleven lemons. Squeeze 2 cups of lemon juice. Steep the lemon
zest in the brandy for 24 hours. Strain out the lemon zest.
Add 4 cups of spring water, 1 freshly grated nutmeg, 2 cups of
lemon juice, and 1-1/8 cups of sugar to the brandy. Stir until the
sugar dissolves.
Bring 3 cups of whole milk to a boil.
As soon as the milk boils, add it hot to the brandy mix and stir.
The heat, lemon juice, and alcohol will begin to curdle the milk.
Let the punch stand for 2 hours.
Strain the punch through a jelly bag (or pillow case) until clear.
Serve cold.
Franklin's Milk Punch recipe shares characteristics of two types of
beverages--possets and syllabubs. Possets combine hot milk with
ale, wine, or brandy, sugar, and spices. Heat and alcohol curdle
the milk. Possets were used as remedies for colds, and were
consumed from the spout of a posset cup, which let one drink the
whey from the bottom and eat the curd later. Syllabubs combine milk
with wine and lemon juice (or other acids); the acid from the wine
and juice curdle the milk. Served in a glass, the foamy curd of the
syllabub is eaten with a spoon and the punch drunk.
Recipe FROM:
http://www.masshist.org/database
Uncle Dirty Dave's Archives
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