Puncheon Jelly
¼ Box of phosphated gelatine.
1 Cup of cold water.
½ Cup of hot tea.
½ Cup of sugar.
¼ Cup of Jamaica rum.
1 Tablespoon of brandy.
5 Drops of almond extract.
Put the gelatine to soak in the cold water, and at the end of thirty minutes pour on the hot tea; then add the sugar, rum, brandy, and almond; strain it through a fine napkin, and set it in a cool place to become firm.
Phosphated gelatine is a delicate acidulated preparation, very nice for wine, lemon, or puncheon jelly, but it cannot be used for creams on account of the acid, which curdles them. Some of the directions indicate that it may be neutralized with soda; that, however, should not be done, since there is no accurate means of ascertaining how much acid there is in a given amount, or how strong it is; consequently there is no guide to the amount of soda required.