Cooling Cups and Dainty Drinks by William Terrington (1869, p.221) — Terrington 1869
| 1 quart | lemon water ice — lemon-water ice | base |
| 1 wine-glass | rum | base |
| 4 whole | egg white — egg whites | other |
| 1 teaspoonful | ginger essence — essence of ginger | other |
| 2 wine-glasses | sherry or champagne | other |
| 3 oz | sugar — powdered sugar | sweetener |
- Put the lemon-water ice, ginger essence, frothed egg whites, and powdered sugar into a freezing-pot.
- While working the mixture, add the rum and the two wine-glasses of sherry or champagne.
- Serve in coloured glasses.
Ice: Frozen in freezing-pot
This variant shows how ponche a la romaine served as a playground for flavored ice combinations rather than a single rigid formula.
The freezing-pot workflow is the essential technique signal here.