Oxford Night Caps by Richard Cook (1860, p.18) — Oxford 1860
| 20 whole | lime juice — juice of limes | acid |
| 8 whole | orange juice — juice of pot oranges | acid |
| 3 quarts | brandy — white brandy | base |
| 2.5 pounds | sugar — double refined sugar | base |
| 1 quart | milk — boiling milk | dilution |
| 1 gallon | water — cold spring water | dilution |
| 3 quarts | orange brandy shrub | modifier |
| 0.25 pint | orange flower water — orange-flower water | other |
- Dissolve the sugar in the cold spring water and add the orange-flower water plus the citrus juices.
- Stir well, pour in one quart of boiling milk, then add the white brandy and orange brandy shrub.
- Strain through a flannel bag or fine hair sieve, draw off what is needed for use, and bottle the rest.
This is a distinct Oxford house formula rather than just a generic milk punch restatement.
The sequence of dilution, citrus, hot milk, then spirits follows classic milk-punch clarification logic.