1 meal in this book
“56. ‘Old Mr. John Bowman, the player, told me that Mrs. Behn was the First Person he ever knew or heard of who made the Liquor call’d Milk Punch.’—Oldys; MS. note in Langbaine. In a tattered MS. recipe book, the compilation of a good housewife named Mary Rockett, and dated 1711, the following directions are given how to brew this tipple. ‘To make Milk Punch. Infuse the rinds of 8 Lemons in a Gallon of Brandy 48 hours then add 5 Quarts of Water and 2 pounds of Loaf Sugar then Squize the Juices of all the Lemons to these Ingredients add 2 Quarts of new milk Scald hot stirring the whole till it crudles grate in 2 Nutmegs let the whole infuse 1 Hour then refine through a flannel Bag.’”
Take a peck of Quinces, put them into a kettle of cold water, hang them over the fire, boil them till they are soft, then take them out with a fork, when cold, pair them, quarter or halve them, if you like; take their weight of loaf sugar, put into a bell-metal kettle or sauce pan, with one quart of water, scald and skim it till it is very clear, then put in your Quinces, let them boil in the sirrup for half an hour, add oranges as before if you like, then put them in stone pots for use.
Recipe from American Cookery of 1796.
Sources: Every passage above is quoted verbatim from The Works of Aphra Behn, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — navy cloth, sheaf stamp.