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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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