Subj : 1/11 National Milk Day 1
To : All
From : Dave Drum
Date : Fri Jan 10 2025 04:15 pm
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.
From:
http://www.masshist.org/database
Uncle Dirty Dave's Archives
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