Punch Jelly
Source:
The Bartender's Guide: How To Mix Drinks
page:
22
36
lemon
2
pound
loaf sugar
Ingredient: loaf sugar
Also Known As: sugarloaf What it is: AdditiveTraditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.
1
pint
Cognac
boiling
Ingredient: Cognac
What it is: BrandyVariety of grape brandy, produced in the wine-growing region surrounding the town of Cognac.
1
pint
Jamaica rum
Ingredient: Jamaica rum
What it is: RumGeneric term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
1 1/2
fl ounce
isinglass
Ingredient: isinglass
What it is: AdditiveSubstance obtained from the swim-bladders of fish (especially Beluga sturgeon). It is a form of collagen used mainly as a fining agent for the clarification of wine and beer.
Make a good bowl of punch, à la Ford, already described. To every pint of punch add an ounce and a half of isinglass, dissolved in a quarter of a pint of water (about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jellly is completely set.
Orange, lemon, or calf's-foot jelly, not used at dinner, can be converted into punch jully for the evening, by following the above directions, only taking care to omit a portion of the acide prescribed in making the sherbet.
This preparation is a very agreeable refreshment on a cold night, but should be used in moderation; the strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been temped to partake so pletifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.
