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Gin Punch
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about three-quarters of an hour to prepare. Sufficient for two quarts of punch.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 599. The excerpt below is the record exactly as published.
Gin Punch. — Peel very thinly the rind of a large lemon, and put it, ^\•ith a table-spoonful of the juice, in a bowl. Pour over it two table- spoonfuls of pounded loaf sugar, and one pint of fresh spring water. Let it stand for half an hour. Then add half a pint of gin, a wine- glassful of maraschino, and two table-spoonfuls of pounded ice. Just before serving, add two bottles of soda-water
Cook this with the app: pantry check, scaling, and the assistant.