Punch in Haste
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1407. The excerpt below is the record exactly as published.
Punch in Haste. — Riib the rind of a fresh lemon with a large lump of sugar tiU the yeUow part' is taken off. Crush it to powder, with a quarter of an oiuice of citric acid, and pour over it a pint of clarified syrup. Put a table-spoonful of this flavoui-ed syiaip into a pint of water, add a glassful of nun or a glassful of brandy, or a mixture of both, and serve. Punch Jelly. — Rub off the yeUow part of two large fresh lemons with one or two lumps of sugar, then add more sugar to make up the weight to ten ounces. Put this into a bowl, pour over it the strained juice of three lemons and a Seville orange, and put the bowl aside for a while. Put an ounce and a haK of best isinglass into a very clean saucepan, with a pint of cold water. Stir over the fire till the mixture boils, then di-aw it to the side, and let it simmer gently for half an hour. At the end of twenty minutes, throw a lump of sugar and a tea-spoonful of vinegar into it, and add about a table-spoonful of cold water. Stir lightly, carefully remove the scum, and strain the liquor through a napkin. Put it into a clean saucepan, and add to it the contents of the bowl that was set asidje, a quarter of a pint of brandy, and a quarter of a pint of rum. Let all simmer gently together for four minutes, then strain the liquor through a jelly-bag into the mould. If liked, calf's foot stock can be used, and then half the quantity only of isinglass will be required. 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
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