Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.55) — Drinking Cups 1869
| 4 lemon | lemon peel — lemon rind | acid |
| 1 bottle | cognac — Cognac | base |
| 1.5 pound | lump sugar — Very large lumps. | base |
| 0.5 pound | blanched almonds | garnish |
| 4 peach | peach slices — peaches | garnish |
| 1 bottle | sherry — sherry or Madeira | modifier |
| 1 bottle | champagne — Added on serving. | other |
| 3 bottle | Moselle wine — Moselle or hock | other |
- Place large sugar lumps on a gridiron over a tinned copper stewpan.
- Pour cognac by degrees over the sugar and light it so the sugar dissolves through the gridiron as caramel.
- Add sherry and fruit materials and digest for fifteen minutes.
- Pour in Moselle, transfer to a bowl, and on serving add champagne.
Garnish: Fruit and almonds