1/2 pint Brandy (2 oz Pedro Domecq Fundador Solera Reserva)
1/2 pint Rum (2 oz Plantation 5 Year Barbados)
1 wineglass Curaçao (1/2 oz Senior's Curaçao of Curaçao)
Juice 2 Lemons (3/4+ oz)
Peel of 1 Lemon (1/4)
Powdered Sugar to taste (3/4 oz Simple Syrup)
A 6d Pot of Red Currant or Guava Jelly (~1 oz Guava Jelly)
If the punch is too strong, add more tea.
To make this punch, I boiled water and added the tea bag and lemon peel. After a few minutes, I added the guava jelly cube (very pectin-rich) to melt it in the warm tea infusion. After removing the tea bag, I added the rest of the ingredients, shook without ice, and double strained into a pair of punch cups (the full-sized recipe would make about 8 punch cups worth). Since no secondary heating step was suggested, I served this punch lukewarm. I also could not determine how much jelly could be purchased for that amount of money back in 1871 (unless 'd' is a volume such as a fluid drachm or dram (1/8 oz)).