Duke of Norfolk Punch
Ingredient: brandyWhat it is: Brandy
Ingredient: lemonWhat it is: Fruit
Ingredient: orangeWhat it is: Fruit
Ingredient: waterWhat it is: Additive
Ingredient: sugarWhat it is: Additive
Ingredient: milkWhat it is: Additive
In twenty quarts of French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age.
Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of brandy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then covered for twenty-four hours, strain through a jelly-bag till clear, then bottle it.