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Ale, To Mull
From Cassell's dictionary of cookery, 1892
Serves 1
Time, a quarter of an hour. Probable cost, 6d. Sufficient for one person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 122. The excerpt below is the record exactly as published.
Ale, To Mull. — Put half a pint of ale, a clove, a little whole ginger, a piece of butter the size of a small marble, and a tea-spoonful of sugar, into a saucepan, and bring it to boiUng point. Beat two eggs
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