Yorkshire Punch
From The spirit of cookery, 1895
The jelly adds a unique texture to the punch.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 390. The excerpt below is the record exactly as published.
Four quarts of punch may receive a pint of made calf’s-foot jelly, contain- ing about half an ounce of dry gelatine
Cook this with the app: pantry check, scaling, and the assistant.