1827 Oxford night caps, a collection of receipts for making various beverages used in the university
duced one half; add it to the ingredients which compose the Oxford Punch, and grate a whole nutmeg into it. Spiced Punch, if bottled off as soon as it is cold, with the spice in it, will keep good several days. TEA PUNCH. Green tea is the basis of this Punch; and although Tea Punch is seldom made in Oxford, it nevertheless has been much ei1teemed by those who have partaken of it. It is invariably drank hot. It is made pre– cisely in the same way as the Oxford Puuch, excepting that the jelly is omitted, and green tea supplies the place of water. GIN PUNCH. The same as Oxford Punch, only omit the rum, brandy, and shrub, and substitute two bottles of gin.
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