Cooling Cups and Dainty Drinks by William Terrington (1869, p.213) — Terrington 1869
| 9 whole | lemon juice — juice of lemons | acid |
| 9 whole | Seville orange juice — juice of Seville oranges | acid |
| 2 quarts | brandy — best brandy | base |
| 18 whole | lemon — lemons | base |
| 1 quart | rum — old rum | base |
| 2 quarts | milk — scalded milk | dilution |
| 3 quarts | water | dilution |
| 2 whole | nutmeg — nutmegs | other |
| 3 pounds | sugar — double-refined sugar | sweetener |
- Steep the thin lemon peels in the old rum for three days.
- Add the brandy, Seville-orange juice, lemon juice, water, sugar, and grated nutmegs, and mix thoroughly until the sugar dissolves.
- Add the scalded milk, cover, and let stand two hours.
- Clear it through a tammy, bottle it, and ice before drinking.
Ice: Ice before service
The dated attribution to 1829 makes this an embedded historical recipe witness within Terrington's manual.
This is classic milk-punch clarification where the batch is meant for the bottle rather than immediate bowl use.