Required: A wineglassful of rum. A wineglassful of sherry. A wineglassful of Kirsch. Half a pound of loaf sugar. One and a half ounces of leaf gelatine. One inch of cinnamon. One gill of cream. One pint of water. Two lemons. One egg. (Sufficient for four.)
Thinly pare the rind of the lemons, put it into a bright saucepan with the sugar and water, and boil till it is in a syrup; then add the gelatine, the strained juice of the lemons, the wine, spirits, and cinnamon. Let the gelatine melt, and then bring the mixture to the boil. Wash the shell of the egg, crush it up slightly, and add it. Whisk the white to a stiff froth and add it also. Whisk the whole over the fire till it boils up in the pan; let it settle for a few minutes, and then pour it gently into a cloth and strain.
When it runs through clear, put it into a mould or basin until set. Then serve it in small glasses, with a teaspoonful of whipped u n-flavoured or sweetened cream on the top.
Cost, 2s. 3d.
Punch Jelly. Serve in small glasses with whipped cream on the top