Oxford Night Caps was written in 1827 by Richard Cook, a resident at Oxford University. The original publication was a small collection of receipts (recipes) for making various popular beverages used in the University Halls and residences in the early 1800s (it was first published as a pamphlet, then later as a small book in many numerous reprints). Oxford Night Caps is notable for the number of posset and punch drinks, which were once drunk in nearly every household, (and not just at the University) some of which pre-date the 1800s quite considerably. The recipes themselves are very easy to follow, with only a few ingredients which would require a little diligent research to make, find or procure – Richard Cook mainly writes in a straight-forward way, with a few explanations and observations thrown in for good measure and colour. It should also be noted the Wassail and Lambswool recipes are an invaluable source of information.
INDEX TO THE RECIPES
PAGE1 » Front Page * INDEX *
PAGE 2 » Bishop * Lawn Sleeves * Cardinal * Pope * Negus * White Wine Negus * Port Wine Negus * Oxford Punch (or Classical Sherbet) * Spiced Punch * Tea Punch * Gin Punch * Red Punch * Punch Royal *
PAGE 3 » Milk Punch * Oxford Milk Punch * Norfolk Milk Punch * Restorative Punch (Vulgo Storative) * Lemon Punch to keep * Egg Punch * Shrub Punch * Lemonade * Orangeade *
PAGE 4 » Sir Fleetwood Fletcher’s Sack Posset * White Wine Whey (or Milk Posset) * Pepper Posset * Cider Posset * Perry Posset * Rum Booze (or Egg Posset / Egg Flip) * Beer Flip * Rumfustian *
PAGE 5 » The Oxford Grace Cup * Cider Cup, or Cold Tankard * Perry Cup * Beer Cup * Red Cup * Swig * The Wassail Bowl * Brown Betty * Lambswool * Brasenose Ale * Metheglin * Vinous Metheglin * Mead and Braggon (or Bragget) *