Cooling Cups and Dainty Drinks by William Terrington (1869, p.175) — Terrington 1869
| 1 whole | orange or lemon juice — Strained. | acid |
| 1 bottle | hock | base |
| 12 leaves | woodruff — woodruff leaves | other |
| 2 oz | sugar candy — pounded sugar-candy | sweetener |
- Put the bruised woodruff leaves in a cool vessel.
- Add the sugar and hock, and after a few minutes add the orange or lemon juice.
- Be careful not to let the woodruff overpower the drink.
This is an important English-language witness to the German Maibowle tradition.
The herb is bruised and steeped only briefly, preserving perfume rather than extracting bitterness.