Punch Jelly
From The complete Indian housekeeper & cook, 1898
Excellent, but not suitable for teetotalers.
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
Cook this with the app: pantry check, scaling, and the assistant.