Punch Jelly
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 31. The excerpt below is the record exactly as published.
PUNCH JELLY. Make the same as calf s foot jelly, flavouring it with rum, or a little brandy, instead of wine. ORANGE JELLY. Dissolve an ounce of isinglass in just enough water to cover it
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