Punch Jelly
From The complete Indian housekeeper & cook, 1898
Excellent, but not teetotal.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 221. The excerpt below is the record exactly as published.
Punch Jelly. — Five units brandy, 1 of rum, 2^ of lemon juice, 2 of lemon peel, 8 of white sugar, eight cloves, half a nut- meg, one stick of cinnamon, three rupees’ weight of gelatine, and 5 units water. Boil for five minutes, add 15 units of milk, let it stand by the fire for ten minutes, then strain once or twice, and set in a mould. Excellent, but not teetotal. 7. Savoury or Aspic Jelly may be made from ordinary clear soups with the addition of gelatine. If wanted immediately, and no stock is at hand, the following will be found excellent : Twenty units water, 3 units chip or 1^ ground gelatine, 1 unit sherry, j lemon juice, tarragon vinegar, and Liebig’s extract of meat, one clove of gaidic, one red pepper, salt, and lump of sugar, and bunch of herbs. Boil for five minutes, and strain. Clear with the white of egg. Savoury jelly for fish is made the same way, omitting the Liebig, and increasing the vinegar. Misckllankous Sweets. 1. Apples h I’lndienne. — Indian apples are a delusion for the most part, but cooked this way they will prove excellent, especially the little crabs common in the bazaars in early summer. Peel and core, being careful not to core through, or if a regular corer is used, to stop up the bottom of the hole with a slice from the piece removed. Fill the centres with a mixture made in the proportion of 1 unit butter to 2 of sugar, and 1 of lemon juice. Put 1 unit butter on the bottom of a stewpan, lay in your apples, and sprinkle plentifully with sugai\ Cover the stewpan, and place on a smothered fire. In ten minutes baste the apples with their juice, and add more sugar. Continue to haste till three parts done. Then add about G units hock, sauterue, or the dregs of any white wine. If this cannot be had, use lime juice and water. The sugar and butter must not be allowed to burn, but will be like treacle if properly made. Pears are excellent this way, cut in half and the butter, lime juice, and sugar, with a clove or two, put into the hollow of the core. 2. Charlotte Russe. — One unit raspberry syrup, 4 water, ^ a unit chip or \ ground gelatine ; dissolve. Oil an oval plain mould, and run in the jelly to the depth of quai-ter of an inch. Just before it sets line the sides of the mould with ladies’ finger sponge-biscuits. 31 8 The Complete Indian or with biscuits baked for tbe purpose in narrow paper-cases or witb sponge-cake in neat fingers. Fill the centre with any cream you fancy The recipe for sponge-cakes, and the making of paper cases, will be found under the heading Cakes. 3. Compotes of Fruit. — Almost every fruit will make a good compote or stew, hut they reipiire to be treated differently. Rasp- hen ies, strawberries, lichees, mulberries, and really ripe peaches aie best not cooked at all. Place in a basin, and jiour over a boil- ing liot syrup of 1 unit of water to 2 of sugar. Let it stand for ten minute.s, strain, boil up again, and reduce to original strength. 1 oui over, and when cold serve in a glass dish. Peaches must be sliced. Plums, mangoes, guavas, &c., require a little cooking, but it IS always be.st to do this first in tliiii syrup, then to reduce the syrup and pour it boiling hot over the fruit. 4. Genoese Puddings may be varied at will, the foundation being a mould or cake made with 2 units egg, butter, sugar, and flour. The inside may be scooped out and filled with stewed fruits, creams, blancmanges, or custards, or they may be soaked in liqueure and masked in chocolate or glace. Old cakes can he utilised this way also. The variety in these dainty little dishes is simply end- less. They may he iced with cream or butter icing, and made into casings for whipped cream or jellies. 5. Lemon Custards.— Boil 20 units of milk to 10. Beat 4 units yolk of egg till they are thick with 2 of white sugar. Pour on the boiling milk, and strain. Stir till a little thick, then add 1 unit of lemon juice, and some essence. Put into little moulds well buttered, and steam. When cold, turn out, and sauce with 2 units white of ^SS> beaten up with three of white sugar, and 2 of lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.