Punch Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This jelly is popular for its extreme coolness.
Presented as published in 1880. 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
Nutrition per serving
3844Calories
6 gProtein
891 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories3844 kcal
Protein5.8 g
Carbohydrates891 g
Fiber17 g
Sugars623 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium413 mg
Potassium1126 mg
Calcium282 mg
Iron6.9 mg
Magnesium59 mg
Phosphorus264 mg
Zinc0.9 mg
Copper1.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C166 mg
Vitamin A1 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate152 mcg
Choline136 mg
Caffeine0 mg
Alcohol37 g
Water553 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 190. The excerpt below is the record exactly as published.
PUNCH JELLY.— Punch jelly can now be had in bottles containing half-pints, pints, or quarts. It is particularly suitable to be placed with other kinds of jelly in very small moulds, when one mould is sufficient for each person. Of course when jellies are in bottles they are suited for both summer and winter use. Should the season in which the jelly is used be hot, and should the cook have the advantage of a little rough ice, this punch jelly before being poured into the mould will bear the addition of a little extra sugar and also a little extra rum. If the mould of punch jelly is wished to be very nice indeed I would recommend the cook to take a quart bottle and to dissolve it by placing the bottle in lukewarm water, but not to make the jelly too hot. Next take a dozen lumps of sugar and rub some of the suga*r on the outside of a lemon. Dissolve these in the jelly, taking care that the sugar is thoroughly dissolved. Now add to the jelly rather more than a, quarter of a pint of rum, or, even better, equal quantities of rum and brandy. A still greater improvement is the addition of a dessert-spoonful of maraschino
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Cook this with the app: pantry check, scaling, and the assistant.