Cooling Cups and Dainty Drinks by William Terrington (1869, p.218) — Terrington 1869
| 2 lemons | lemon juice | acid |
| 1 lemon | lemon peel — thin peel of lemon | acid |
| 1 gill | brandy | base |
| 0.5 pint | mock arrack — mock arrack (Vauxhall nectar) | base |
| 1 gill | Scotch whisky | base |
| 1 quart | tea | base |
| 1 tablespoonful | apple or quince jelly | sweetener |
- Mix the tea, mock arrack, brandy, lemon juice and peel, Scotch whisky, and apple or quince jelly together.
- Serve hot.
Garnish: Lemon peel.
The jelly note gives this hot punch unusual body and is worth capturing.
This is a good example of hot punch texture being adjusted with preserves rather than only sugar.