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Hot Wine
From A guide to modern cookery, 1909
Serves 4
Serve warm.
Presented as published in 1909. 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
Nutrition per serving
289Calories
0 gProtein
74 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein0.2 g
Carbohydrates74 g
Fiber1.8 g
Sugars71 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium38 mg
Calcium31 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus4.3 mg
Zinc0.1 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.8 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 466. The excerpt below is the record exactly as published.
HOT WINE Pour one bottleful of red wine over ten oz. of loaf-sugar, set in a small, copper basin. Dissolve the sugar. Add one orange zest, a bit of cinnamon and mace, and one clove
Cook this with the app: pantry check, scaling, and the assistant.