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To make Cold Gin Punch

A historical recipe from The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903).

A historical recipe

The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Project Gutenberg eBook #49449.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Digitised by Project Gutenberg, eBook #49449 (https://www.gutenberg.org/ebooks/49449). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Rub a few lumps of sugar over the outer peel of a lemon, and place this, with the juice of the lemon, in a jug or bowl, together with enough sugar to make up to three ounces.
  2. Add half a pint of gin, a wine-glassful of maraschino, a pint of water, and two bottles of iced soda-water.