The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.66)

0.25 partorange juice acid
0.25 partlime juice base
0.5 partrum base
  1. Build and serve cold.

Not after Marco, but after the fashionable game.

Café Royal Cocktail Book by W. J. Tarling (1937, p.170)

0.33 partgin — dry ginbase
lime juice — juice of 1/4 lemon or 1/2 limebase
0.33 partdry vermouth — French vermouthmodifier
0.33 partsweet vermouth — Martini sweet vermouthmodifier
  1. Shake and strain into a cocktail glass.