Skip to main content
Drink

Vendor, or Milk Punch

A citrus-flavored 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
Jump to recipe ↓

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 ↓

Vendor, or Milk Punch

Ingredients

Directions

Prepare the peel

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

  2. Grate the peels and mix with sugar to extract 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 water and 1 quart of boiling hot milk.

  3. Stir in the rum or brandy mixture.

  4. Strain through a jelly bag until clear.

  5. 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.

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

Milk
Its proteins curdle when hot, and the curds filter out with the strain, clarifying the punch.
Sugar
Sweetens the punch and draws flavor out of the citrus peel.
Rum or brandy
Extracts aromatic oils from the peel and preserves the finished punch.
Oranges
Provide juice and aromatic oils from the peel for sweet-sharp flavor.
Lemons
Add acidity and aromatic peel oils that brighten the punch.

The step that matters

Adding the boiling hot milk. Milk added hot curdles the citrus acid and binds with particles, which then settle out. Pouring it in too cool leaves the punch cloudy, while a jelly bag strain then removes the curds to clear the liquid.

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.

More milk punch recipes

Rum 15Cambridge 9Hot 3 See all 169 →

You might also like

Orange SyrupOrange Syrup47 recipesLemon WheyLemon Whey33 recipesLemon WineLemon Wine31 recipesOrange Water IceOrange Water Ice28 recipes