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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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