1925 Drinks Long & Short by Nina Toye and A H Adair

STILL-ROOM RECIPES

RECIPE FOR MILK PUNCH (Twenty bottles) As prepared in the Secunderabad Club. (Es pecially recommended). Take four dozen fresh limes, two ounces of cinnamon and two ounces of nutmeg (powder), six pounds of sugar, six pints of milk, two bottles of brandy and twelve of rum, six pints boiled water. Take off the peel from the limes and keep separate the juice. Wet the peel in two bottles of rum in a^ bowl for twenty- four hours. After twenty-four hours take a big bowl and put the lemon peel and rum into it, also two bottles of brandy, ten bottles of rum and the cinnamon, nutmeg and sugar. Shake or stir until the sugar is dissolved. Then add the six pints of boiled milk. This will curdle the fluid in the bowl. Add six pints of boiled water to the mixture. Keep in the same bowl for twenty- four hours, covered with a cloth. Then strain it 6i