Cambridge Milk Punch

Instructions

1. Throw into two quarts of new milk the very thinly-pared rind of 1 fine large lemon and half a pound of good sugar in lumps.
2. Bring it slowly to a boil, then take out the lemon-rind and draw it from the fire.
3. Stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk and strained through a sieve. The milk must not be allowed to boil after these are mixed with it.
4. Add gradually a pint of rum and half a pint of brandy.
5. Mill the punch to a froth and serve it immediately with quite warm glasses.
6. Acton's notes: at the University the lemon-rind is usually omitted, but it is a great improvement to the flavour. The sugar and spirit can be otherwise apportioned to the taste, and she recommends the yolks of three eggs, or of four, in preference to the two whole ones.