Punch Jelly
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 2 oz. isinglass
- a pint of water
- 6 oz. loaf sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Boil 2 oz.
- isinglass in a pint of water, add the juice of 4 lemons, and the grated rind of one, put to this 6 oz.
- loaf sugar, previously boiled in a very little water till it is a rich clear syrup, then add 6 table-spoonsful of rum.--Or: make a good bowl of punch (which see), stronger if you like.
- To every pint of punch add 1½ oz.
- isinglass, dissolved in ¼ pint of water;
- pour this into the punch whilst hot, then fill the moulds, taking care that they are not disturbed until the jelly is completely set.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Grater