Oxford Night Caps by Richard Cook (1860, p.6) — Oxford 1860
| 2 whole | lemon — lemons | acid |
| 1 lemon | lemon peel — lemon peel oil on loaf sugar | base |
| 1 quart | water — boiling water | dilution |
| allspice — all-spice | other | |
| 4 glasses | calves-feet jelly — In a liquid state. | other |
| cinnamon — Used with mace, cloves, and all-spice. | other | |
| cloves | other | |
| mace | other | |
| 0.5 whole | nutmeg — Grate half a nutmeg into it. | other |
| 1 bottle | white wine — Added boiling hot. | other |
| sugar — Sweeten to taste. | sweetener |
- Combine the lemon peel treatment, sliced lemons, calves-feet jelly, and spices in a jug.
- Pour one quart of boiling water over the mixture, cover closely, and let stand 15 minutes.
- Add one bottle of boiling hot white wine, grate in half a nutmeg, stir well, sweeten to taste, and serve.
Cook quotes dietetic authorities on Negus and notes that Oxford usually omits Seville orange unless specifically desired.
The drink depends on covered infusion before the wine is added, not just direct boiling together.