Oxford Night Caps by Richard Cook (1860, p.49) — Oxford 1860
| 3 quarts | ale | base |
| 6 whole | apple — roasted apples | garnish |
| sugar — refined sugar | sweetener |
- Sweeten three quarts of ale with finely pulverised refined sugar.
- Serve it up in a bowl with six roasted apples floating in it.
Garnish: Six roasted apples floating in the bowl.
The long verse digression preceding the recipe shows how strongly this bowl functioned as collegiate identity ritual rather than mere refreshment.
This is one of the book's most stripped-down ceremonial formulas, relying on context and symbolism more than complexity.