Punch Jelly (a French recipe). — Throw
the peel of two sound lemons and half an
ounce of tea into a syrup nearly boiling ; cover
it, and whilst it is cooling, run the juice of five
lemons through a bag. Pass the infusion
through a silk sieve, and and mix with it half
a pint of good arrack or nun, and one ounce
of isinglass clarified. Finish as usual.
Punch Jelly, made with Gelatine.—
Rub two or three lumps of sugar✪ Punch in Haste upon the rind
PUN
( 672 )
PUR
of three lemons till the yellow part is taken off,
then add more sugar to make up the quantity
to ten ounces. Strain over this the juice of six
lemons, and put it into a scrupulously-clean
saucepan, -with a quarter of a pint of Jamaica
rum, a quarter of a pint of hrandy, three ounces
of gelatine, a stick of cinnamon, a dozen cloves,
and half a grated nutmeg. Whisk the whites
of four eggs, beat them up with a pint of water,
and put them, with the crushed shells of the
eggs, into a saucepan. Stir the mixture over
the fire until the gelatine is dissolved, then let
it boil for ten minutes. Lift it from the fire,
put it down by the side, and let it stand
untouched for twenty minutes. Strain through
a jelly-bag until the jelly is clear and bright,
put it into a mould, and let it stand in a cool
place till it is firm. Time, twelve houi's to set.
Probable cost, exclusive of the spirit. Is. per
pint. Sufhcient for thi-ee pints of jelly.
Punch Milk. — Cut off the thin yellow part
of four fresh lemons and a Seville orange, and be
careful not to take any of the white pith of the
fruit, or it will make the punch bitter. Pour
over this rind a pint of Jamaica rum, and let it
stand, closely covered, for twelve hours. Strain
the liquor, and mix with it a pint of lemon-
juice and two pints of cold water, in which a
pound ^of refined sugar has been dissolved, and
add the whites of two eggs, beaten to a froth,
three pints more of rum, a grated nutmeg, a
pint of madeira, a pint of strong green tea, and
a quarter of a pint of maraschino. Mix
thoroughly, and pour over all a pint of milk✪ Punch Milk,
boiling hot. Let the punch stand a little time,
then strain it tlrrough a flannel jelly -bag until
it is quite bright, and either use it at once, or
bottle it to put away.
Punch., Poney. — Take a tea-cupful of
very strong gunpowder tea. Rub the rind of a
fresh lemon upon two or three lumps of sugar,
and put them into it ; add the strained juice of
three lemons, a tea-spoonful of essence of cin-
namon, a quarter of a grated nutmeg, half a
pound of sugar dissolved in a quarter of a pint
of water, a bottle of Chablis made hot, a quarter
of a pint of brandy, a quarter of a pint of rum,
and a wine-glassful of rack. Mix the punch
thoroughly, strain, and serve hot. Time,
half an hour to prepare. Sufficient for a little
more than a quart of punch.
Punch Sauce, for Sweet Puddings. ✪ Punch Sauce for Sweet Puddings
Page 1408 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Punch Jelly (a French recipe). — Throw the peel of two sound lemons and half an ounce of tea into a syrup nearly boiling ; cover it, and whilst it is cooling, run the juice of five lemons through a bag. Pass the infusion through a silk sieve, and and mix with it half a pint of good arrack or rum, and one ounce of isinglass clarified. Finish as usual.
Punch Jelly, made with Gelatine.—
Rub two or three lumps of sugar upon the rind
PUN
( 672 )
PUR
of three lemons till the yellow part is taken off, then add more sugar to make up the quantity to ten ounces. Strain over this the juice of six lemons, and put it into a scrupulously-clean saucepan, -with a quarter of a pint of Jamaica rum, a quarter of a pint of brandy, three ounces of gelatine, a stick of cinnamon, a dozen cloves, and half a grated nutmeg. Whisk the whites of four eggs, beat them up with a pint of water, and put them, with the crushed shells of the eggs, into a saucepan. Stir the mixture over the fire until the gelatine is dissolved, then let it boil for ten minutes. Lift it from the fire, put it down by the side, and let it stand untouched for twenty minutes. Strain through a jelly-bag until the jelly is clear and bright, put it into a mould, and let it stand in a cool place till it is firm. Time, twelve houi's to set. Probable cost, exclusive of the spirit. Is. per pint. Sufhcient for three pints of jelly.
Punch Milk. — Cut off the thin yellow part of four fresh lemons and a Seville orange, and be careful not to take any of the white pith of the fruit, or it will make the punch bitter. Pour over this rind a pint of Jamaica rum, and let it stand, closely covered, for twelve hours. Strain the liquor, and mix with it a pint of lemon juice and two pints of cold water, in which a pound ^of refined sugar has been dissolved, and add the whites of two eggs, beaten to a froth, three pints more of rum, a grated nutmeg, a pint of madeira, a pint of strong green tea, and a quarter of a pint of maraschino. Mix thoroughly, and pour over all a pint of milk, boiling hot. Let the punch stand a little time, then strain it through a flannel jelly -bag until it is quite bright, and either use it at once, or bottle it to put away.
Punch., Poney.— Take a tea-cupful of very strong gunpowder tea. Rub the rind of a fresh lemon upon two or three lumps of sugar, and put them into it ; add the strained juice of three lemons, a tea-spoonful of essence of cinnamon, a quarter of a grated nutmeg, half a pound of sugar dissolved in a quarter of a pint of water, a bottle of Chablis made hot, a quarter of a pint of brandy, a quarter of a pint of rum, and a wine-glassful of rack. Mix the punch thoroughly, strain, and serve hot. Time, half an hour to prepare. Sufficient for a little more than a quart of punch.
Punch Sauce, for Sweet Puddings.
Records on this page
Punch IcingPunch in HastePunch MilkPunch Sauce for Sweet Puddings