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Milk
Punch.
213
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,