Oxford Night Caps by Richard Cook (1860, p.52) — Oxford 1860
| honey — new honey | base | |
| water | dilution | |
| 1 oz | cinnamon — Per fifteen gallons in the first method. | other |
| 1 oz | cloves — Per fifteen gallons in the first method. | other |
| 1 oz | ginger — Per fifteen gallons in the first method. | other |
| hops or ginger — Optional in one alternate method. | other | |
| 1 oz | mace — Per fifteen gallons in the first method. | other |
| 2 tablespoonfuls | yeast — Per fifteen gallons in the first method; the later methods also ferment with yeast. | other |
- Mix honey and water to a consistency that will bear an egg, boil for one hour, and let stand covered until the next morning.
- When cold, put the liquor into a cask, add the spices and yeast, and let it ferment until it has done working.
- Stop the cask and, after a month or six weeks, draw off into bottles.
- Alternate printed methods use twenty-eight pounds of honey in a nine-gallon cask or boil honey with water plus hops or ginger before fermenting and bottling.
Cook distinguishes simple unfermented metheglin from vinous metheglin and treats the latter as an ancient British strong drink.
This is not a mixed drink in the narrow sense but is historically relevant as part of the book's drink-making continuum.
The heading contains several alternate production methods; they are preserved here as one composite witness because the book groups them under a single named form.