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Punch Jelly

Ingredients for four Quarts.

Three quarts of Water.

Half a pint of Milk Punch.

Half a pint of Rum.

Half a pint of Marsala.

Three gills of Lemon-juice.

Six rinds of Lemon.

Eleven ounces of Gelatine.

One inch of Cinnamon.

Three Whites of Eggs whipped and the shells crushed.

Twenty-four ounces of Loaf Sugar. Ingredients for one Quart.

One pint of Water.

Quarter of a pint of Milk Punch. Quarter of a pint of Rum.

Quarter of a pint of Marsala.

One gill and a half of Lemonjuice.

Two rinds of Lemon.

Two and a half ounces of Gelatine. Half an inch of Cinnamon.

Two Whites of Eggs whipped and the shells crushed.

Six ounces of Loaf Sugar.

Put all these ingredients together into a stewpan, whisk them over the fire till they boil, then draw them off the fire, and let them stand by the side of it for about five minutes; strain through a clean cloth, scalded and put on a soup-stand, and it is then ready for use.

A Wine Jelly from Calves' Feet.

Ingredients.