Oxford Night Caps by Richard Cook (1860, p.43) — Oxford 1860
| 6 whole | apple — roasted apples | base |
| ginger — A small quantity. | other | |
| 1 whole | nutmeg — Grated. | other |
| 1 quart | strong ale — Made moderately warm. | other |
| sweet cakes — Optional floating accompaniment. | other | |
| raw sugar | sweetener |
- Mix the pulp of half a dozen roasted apples with raw sugar, grated nutmeg, and a little ginger.
- Add one quart of strong ale made moderately warm and stir well together.
- Serve if sufficiently sweet, optionally with sweet cakes floating in the bowl.
Garnish: Optional sweet cakes.
Cook spends unusual energy on folk etymology and Irish usage here, underscoring Lambs Wool as a deep custom drink rather than a barroom novelty.
This is a pulp-textured bowl rather than a strained or clarified drink.