Oxford Night Caps by Richard Cook (1860, p.18) — Oxford 1860
| 8 whole | lemon juice — juice of lemons | acid |
| 6 whole | lemon peel — peelings of lemons | acid |
| 6 whole | Seville orange juice — juice of Seville oranges | acid |
| 4 pints | brandy — One pint steeps with the peels, then three more pints are added later. | base |
| 3 pints | rum | base |
| 6 whole | Seville orange peel — peelings of Seville oranges | base |
| 2 quarts | milk — skimmed milk | dilution |
| 3 quarts | water | dilution |
| 1 whole | nutmeg — Grated into the milk. | other |
| 2 pounds | sugar — fine loaf sugar | sweetener |
- Pound the thin citrus peels in a mortar, add one pint of brandy, and let stand about six hours.
- Squeeze in the citrus juices, then add the remaining three pints of brandy, the rum, and the water.
- Make the skimmed milk boiling hot, grate in a nutmeg, and mix it gradually with the other ingredients.
- Add sugar, stir until dissolved, let stand 12 hours, then strain through a flannel bag until clear.
The recipe is presented as a known Norfolk formula rather than specifically an Oxford house drink.
The steep-and-rest timing matters here more than in the quicker milk-punch variants.