Punch Jelly

Ingredients

• 4 pint Irish whisky
• 6 oz. lump sugar
• 1 oz. leaf gelatine
• Whites and shells of 2 eggs
• 1 pint of water
• Rinds of 3 lemons
• Juice of 2 lemons

Method

1. 1

   Put all the ingredients except the whisky into a saucepan, cutting off the yellow part of the rind as finely as possible, stir until it boils, cover the pan and allow it to stand 10 minutes; pass through the jelly bag one quart of boiling water, then the jelly and the whisky slightly warmed; pour one inch of the jelly into a mould and when nearly set garnish with some small quarters of peeled and cut lemon; when set pour in another inch of cold jelly and garnish with the lemon, continue this until the mould is full.

2. 2

   When firm dip in warm water and turn out quickly.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 31. The excerpt below is the record exactly as published.

PUNCH JELLY. 4 pint Irish whisky 6 oz. lump sugar 1 oz. leaf gelatine Whites and shells of 2 eggs 1 pint of water Rinds of 3 lemons Juice of 2 lemons

Cook this with the app: pantry check, scaling, and the assistant.