Oxford Night Caps by Richard Cook (1860, p.28) — Oxford 1860
| 1 gill | brandy | base |
| 1 whole | lemon peel — peeling of a lemon | base |
| 1 quart | milk — milk from the cow | dilution |
| 1 quart | cider — fresh drawn cider | other |
| nutmeg — Grate into the finished drink. | other | |
| sugar — double-refined sugar | sweetener |
- Pound the peeling of a lemon in a mortar and pour on one quart of fresh-drawn cider.
- Sweeten with double-refined sugar, add one gill of brandy and one quart of milk, and stir well together.
- Strain through a fine hair sieve or flannel bag, grate in nutmeg, and serve.
This marks another point where orchard drinks and dairy restoratives overlap in nineteenth-century practice.
Unlike White Wine Whey, the curdling logic here is folded into an all-in mixed strain.