Oxford Night Caps by Richard Cook (1860, p.16) — Oxford 1860
| 0.5 pint | port wine — Used in place of white wine. | base |
| 6 glasses | red currant jelly — Used in place of calves-feet jelly. | other |
- Prepare the punch as for Oxford Punch, substituting port wine for white wine and red currant jelly for calves-feet jelly.
- If serving in summer, let it become cold and then set the jug in ice without allowing ice water into the vessel.
Ice: Optional bucket of ice
This variant shows Oxford Punch adapting not just by spirit changes but by changing the gelling-sweetening medium itself.
The recipe's summer service note suggests a bridge between hot bowl culture and later cold-party punch service.