Recipes of American and Other Iced Drinks by Charlie Paul (1902, p.12)
| 4 | Seville orange — Seville oranges | base |
| 1 bottle | claret — Three glasses are added first, then the remainder is made hot later. | other |
| 0.5 lb | powdered sugar | sweetener |
- Roast the oranges until pale brown, place them in a tureen, cover with sugar, and add three glasses of claret.
- Cover and let stand for twenty-four hours.
- Place the tureen in a pan of boiling water, press the oranges with a wooden spoon, and run the juice through a sieve.
- Make the remainder of the claret hot, add the strained juice, and serve hot in grog glasses.