Milk Punch

Preparation info

  • 6–8

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 pt. milk
  • 4 oz. loaf sugar
  • 2 table


Boil the milk, dissolve the sugar in it, strain and chill. Add the brandy or rum and the whipped cream. Mix well and half freeze. Serve in a half-frozen condition in small china sorbet cups and, if liked, grate a little nutmeg or cinnamon on top before serving.