Oxford Night Caps by Richard Cook (1860, p.5) — Oxford 1860
| 0.25 pint | brandy | base |
| 1 bottle | cider — Used in place of the wine. | base |
| 2 glasses | calves-feet jelly — Added in a liquid state. | other |
- Prepare the drink on the Bishop model, omitting the wine.
- Add one bottle of good cider, a quarter pint of brandy, and two glasses of calves-feet jelly in a liquid state.
This shows the Bishop pattern being adapted into apple-country materials rather than remaining tied to port.
Cook relies on inherited process language rather than restating the entire mulled-drink method.