Cooling Cups and Dainty Drinks by William Terrington (1869, p.183) — Terrington 1869
| 0.5 pint | lemon juice — lemon-juice | acid |
| 1 pint | orange juice — orange-juice | acid |
| 10 bottles | sparkling cider | base |
| 8 bottles | potash water | dilution |
| 1 bottle | orange brandy — orange-brandy | modifier |
| 10 drops | apple essence — essence of apple | other |
| 1 quart | ice — shaven ice | other |
| 1 quart | rough cider | other |
| 3 bottles | sparkling perry | other |
| 6 fruits | mixed citrus oleo-saccharum — oleo-saccharum of oranges and lemons | sweetener |
| sugar — Sweeten to taste. | sweetener |
- Mix the sparkling cider, sparkling perry, rough cider, citrus juices, citrus oleo-saccharum, orange-brandy, and apple essence together.
- Sweeten to taste, add the shaven ice and potash water, and keep the cup iced until required.
- Freeze it up as much as possible before service.
Ice: Shaven ice
This is one of the clearest large-outdoor-gathering formulas in Terrington and shows how cup service scaled up for crowds.
Artificial flavor support through apple essence is notable here, supplementing the orchard base.