Oxford Night Caps by Richard Cook (1860, p.27) — Oxford 1860
| 1 pint | milk | base |
| nutmeg — Grate a small quantity into the whey. | other | |
| 1 gill | white wine | other |
| sugar — lemon-scented loaf sugar | sweetener |
- Boil the milk in a saucepan.
- Pour in the white wine and boil until the curd becomes hard.
- Strain through a fine sieve, add lemon-scented sugar and grated nutmeg, sweeten to taste, and serve.
Cook uses this recipe to bridge literary-historical posset culture with living Oxford practice.
This is a curdled whey drink, not a clarified milk punch.