Cooling Cups and Dainty Drinks by William Terrington (1869, p.198) — Terrington 1869
| 1 quart | brandy — Used in the spice maceration. | base |
| 1 gill | lemon juice | base |
| 1 pint | water | dilution |
| 1 lb | raisins — stoned raisins | garnish |
| 1 pint | calves-foot jelly | other |
| 1 gallon | cider — Add when the first mixture is cool. | other |
| cloves, cinnamon, ground ginger, and lemon peel — cloves, cinnamon, ground ginger, and lemon-peel | other | |
| 1 pint | raisin wine or sherry | other |
| 0.5 lb | sugar | sweetener |
- Boil together the lemon juice, calves-foot jelly, raisins, sugar, and water.
- When cool, add the gallon of cider, then strain with pressure.
- Prepare a separate liqueur by macerating the brandy and raisin wine or sherry with cloves, cinnamon, ground ginger, and lemon-peel in equal weights as desired for strength.
- Strain that liqueur with pressure, filter clear, and add it to the first liquid.
This is one of the most baroque named miscellaneous compounds in the book and worth preserving on that basis.
Its two-stage construction makes it closer to a compound cup or bottled special than to a quick punch.