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Drink

Verder, or Milk Punch

A citrus milk punch made with oranges, lemons, sugar, water, milk, and rum or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Verder, or Milk Punch

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Verder, or Milk Punch

Ingredients

Directions

Flavour the rum

  1. Pare the oranges and lemons as thin as possible.

  2. Grate the peels with sugar to extract the flavor.

  3. Steep the peels in a bottle of rum or brandy for 24 hours.

Make the punch

  1. Squeeze the fruit into a bowl with the sugar.

  2. Add 4 quarts of boiling water and 1 quart of hot milk to the mixture.

  3. Stir in the rum or brandy, then strain through a jelly bag until clear.

  4. Bottle and cork immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Orange + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together801 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges and lemons
Supply acidity and aromatic oils from the peel and juice.
Sugar
Adds sweetness and balances the acidity of the citrus.
New milk
Its proteins curdle in the acidic punch and trap cloudiness, clarifying the liquor.
Rum or brandy
Dissolves the citrus oils and carries the aroma and flavor through the punch.

The step that matters

Strain through a jelly bag until clear. The milk curdles in the acidic punch and forms particles that cloud the liquid. Straining slowly and fully through the jelly bag removes them, so rushing this step leaves the punch hazy.

Swap the lemon

How well each one fits the dish's main ingredients (orange, sugar, milk, rum):

  1. Vanillafits better
  2. Pineapplefits better
  3. Mangofits better
  4. Lemonthe original

Fit is the average pairing score against orange, sugar, milk, rum. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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