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Cambridge Milk Punch

Put the thin rind of half a small lemon into a pint of new milk, with twelve or fourteen good-sized lumps of sugar. Let it boil very slowly to draw out the flavour of the lemon, then take it from the fire, and stir into it (the rind having been removed), the yolk of an egg mixed with a table-spoonful of cold milk, two table-spoonfuls of brandy, and four of rum. Whisk these thoroughly together, and when the mixture is frothed it is ready to serve. Time to prepare, half an hour. Probable cost, 5d., exclusive of the brandy and rum. Sufficient for a pint and a half of punch.