Gelee an Punch (Punch Jelly)

Ingredients

• i lb. loaf sugar
• 2 lemons
• 1^ oz. best French gelatine
• a wineglassful of kirsch
• a wineglassful of rum
• a wineglassful of sherry
• ^ inch cinnamon
• 1 egg
• 20 coriander seeds
• 1 gill of cream
• oz. caster sugar

Method

1. 1

   Put the sugar in a copper stewpan, add a pint of water, and boil to a syrup; add the thinly peeled rind of the lemons, and the gelatine previously soaked; when dissolved, put in the liqueur and wine, cinnamon, and coriander seeds; also the juice of the lemons.

2. 2

   Bring to a boil, let cool a little.

3. 3

   Beat up the white and shell of one egg, stir in, bring slowly to a boil; strain through a jelly-bag, and pour into a mould to set.

4. 4

   When turned out, fill the centre of the jelly with whipped cream, sweeten with caster sugar, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 464. The excerpt below is the record exactly as published.

Gelee an Punch {Punch Jelly). — i lb. loaf sugar, 2 lemons, 1^ oz. best French gelatine, a wineglassful of kirsch, a wineglassful of rum, a wineglassful of sherry, ^ inch cinnamon, 1 egg, 20 coriander seeds, 1 gill of cream, \ oz. caster sugar

Cook this with the app: pantry check, scaling, and the assistant.