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Gin Punch

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Sugar
  2. two quarts of punch
  3. a pint of gin
  4. Lemon
  5. three wellbeaten eggs
  6. Water
  7. a pint of finely-grated bread-crumbs
  8. Pudding
  9. Milk
  10. Cut
  11. four ounces of preserved ginger
  12. Maraschino
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel very thinly the rind of a large lemon, and put it, with a table-spoonful of the juice, in a bowl.
  2. Pour over it two tablo- ' 8P°onfuls of pounded loaf sugar, and one pint !
  3. of fresh spring water.
  4. Let it stand for half an hour.
  5. Then add half a pint of gin, a wine- glassful of maraschino, and two table-spoonfuls of pounded ice.
  6. Just before serving, add two bottles of soda-water.
  7. Time, about three-quarters of an hour to prepare.
  8. Sufficient for two quarts of punch.
  9. Gin Sling (an American drink).
  10. — Put half a small lemon, cut into thin slices, into a large tumbler, with a dessert-spoonful of sifted loaf sugar.
  11. Fill the glass with ice, finely pounded, and add a wine-glassful of the best gin.
  12. Drink through a reed.
  13. Ginger.
  14. — This well-known spice is the creeping root of a tropical plant.
  15. Most of that used in Britain is imported from the East and West Indies.
  16. It is of use, not only in domestic economy, as a condiment, but in medicine, as a stimulant and carminative.
  17. As a spice, ginger is best suited for persons of relaxed habit.
  18. Two kinds are met with, the dark-coated and the pale-peeled.
  19. Of these, the latter is the best.
  20. Ginger and Br^ad Pudding.— Pomhalf a pint of boiling milk over half a pint of finely-grated bread-crumbs, and let the latter soak for an horn.
  21. Then mix with them three table-spoonfuls of finely-sifted sugar, three wellbeaten eggs, a dessert-spoonful of ginger syrup, and four ounces of preserved ginger, cut into small pieces.
  22. Beat all thoroughly with a fork, pom into a well-oiled mould, steam, and, when done, turn out -with care.
  23. Probable cost, lOd.
  24. Sufficient for four persons.
  25. Time, one hour and a half to steam.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Sieve