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Punch Jelly, Made with Gelatine

Rub two or three lumps of sugar upon the rind of three lemons till the yellow part is taken off, then add more sugar to make up the quantity to ten ounces. Strain over this the juice of six lemons, and put it into a scrupulously clean saucepan, with a quarter of a pint of Jamaica rum, a quarter of a pint of brandy, a piece of cinnamon, three or four cloves, a little grated nutmeg, and an ounce and a half of gelatine dissolved in a pint of water. When the mixture is almost cold, whisk the whites of two eggs and stir them with their crushed shells briskly into the mixture. Set the pan on the fire and boil it gently for ten minutes. Lift it from the fire, put it down by the side, and let it stand untouched for twenty minutes. Strain through a jelly-bag until the jelly is clear and bright, pour it into a mould, and let it stand in a cool place till it is firm. Time, twelve hours to set. Probable cost, exclusive of the spirit, 1s. per pint. Sufficient for three pints of jelly.