Cooling Cups and Dainty Drinks by William Terrington (1869, p.215) — Terrington 1869
| 12 whole | lemon juice | acid |
| 4 whole | lemon peel — thin rind of lemons | acid |
| 0.5 pint | arrack — old arrack | base |
| 1 quart | brandy | base |
| 1 quart | rum | base |
| 0.5 pint | green tea — strong-made green tea | dilution |
| 2 quarts | milk — pure milk | dilution |
| 2 quarts | water — boiling water | dilution |
| 2 pounds | pineapple — pine-apple | garnish |
| 1 stick | cinnamon — Well bruised. | other |
| 12 whole | cloves — Bruised. | other |
| 30 whole | Coriander seed — coriander seeds | other |
| 1 whole | nutmeg — Grated. | other |
| 9 pounds | sugar — lump-sugar | sweetener |
- Combine all ingredients except the milk in a vessel, stir together, and tie a bladder over the top.
- Let the punch steep undisturbed for two days.
- Boil the milk and add it to the other ingredients, mixing thoroughly.
- After an hour filter the punch through a clean tammy bag, bottle it, cork tightly, and keep it in a good cellar.
- Ice before serving.
Ice: Ice before service
The Francatelli attribution gives this recipe high witness value as a luxury-punch formula circulating in Victorian England.
This is an advanced keeping punch whose steeping, milk addition, and tammy filtration are all structural, not incidental.