Home › The Principles of Cookery › Punchim Jelly

Punchim Jelly

Put a quarter of an ounce of gelatine to soak in half a pint of cold water, and at the end of half an hour pour on half a pint of hot tea; then add two ounces of sugar, half a gill of Jamaica rum, a table-spoonful of brandy, and five drops of essence of almond. Strain through a fine napkin, and set it in a cool place to become firm.