Punch Jelly
From Mrs. A.B. Marshall's larger cookery book of extra recipes (1891).
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A historical recipe
Mrs. A.B. Marshall's larger cookery book of extra recipes, by A. B. (Agnes Bertha) Marshall and University of Leeds. Library (1891).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- Take one quart of Lemon Jelly (No.
- 1), flavour it when cool with one large wineglass of rum, one wineglass of sherry, one wineglass of brandy ;
- pour into any fancy jelly mould and leave till cold, then turn out in the usual way and serve for dinner or ball supper, &c.