Punch Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Time: four minutes to simmer. Sufficient for three pints of jelly.
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 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
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