Cheerio! A Book of Punches and Cocktails by Charles (1928, p.35)
| 4 oranges | bitter oranges — Roasted until pale brown. | base |
| 5 glasses | claret — Three glasses first, then two boiling glassfuls later. | other |
| 0.5 pound | granulated sugar | sweetener |
- Roast the bitter oranges until pale brown, lay them in a tureen, and cover them with the sugar and three glasses of claret.
- Let stand until the next day, then place the tureen in a pan of boiling water, press the oranges until the juice spurts, strain clear through a sieve, add two glassfuls of boiling claret, and serve warm in goblets.
Ice: None