Cambridge Milk Punch
Warm milk with lemon, sugar, whole egg, rum and brandy. "At the University the lemon-rind is usually omitted" (Acton 1845)
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
CAMBRIDGE MILK PUNCH.
Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps; bring it slowly to boil, take out the lemon-rind, draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve; the milk must not of course be allowed to boil after these are mixed with it. Add gradually a pint of rum, and half a pint of brandy; mix the punch to a froth, and serve it immediately with quite warm glasses. At the University the lemon-rind is usually omitted, but it is a great improvement to the flavour of the beverage. The sugar and spirit can be otherwise apportioned to the taste; and we would
recommend the yolks of three eggs, or of four, in preference to the two whole ones.
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