You will need for 20 persons: juice and rind 6 fresh 10 oz. calf’s foot jelly lemons i bottle dark rum juice and rind 4 fresh 1 bottle brandy oranges (or 1 pint 1 bottle dry sherry canned, unsweetened 4 tablespoons Curasao juice) 1 tablespoon Angostura
4 pints boiling water bitters
1 Pour the fruit juices and the rinds into the boiling water.
2 Add the calf’s foot jelly and let the mixture simmer for about 30 minutes.
3 Pour the mixture into a warmed bowl; add the rum, brandy, sherry, Curasao and bitters.
4 Spoon into punch cups.
Hot Rum Punch
You will need for 12-14 persons: juice 6 fresh lemons bottle brandy 2 tablespoons sugar or 1 bottle dark rum sugar syrup \ bottle dry sherry 1 teaspoon ground 2 pints boiling water ginger grated nutmeg
1 Pour the lemon juice, sugar and ground ginger into a warmed bowl.
2 Mix well, then add the brandy, rum, sherry and hot water.
3 Stir well and spoon the mixture into punch cups.
4 Grate a little nutmeg into each cup.