Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Gin Punch

Gin Punch

Peel very thinly the rind of a large lemon, and put it, with a table-spoonful of the juice, into 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. Time, about three-quarters of an hour to prepare. Sufficient for two quarts of punch.

Read next

← GINGER WINE (a quick way of making)Gin Sauce →