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Hot Wine with Orange
From A guide to modern cookery, 1909
Serves 2
A warming drink.
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
656Calories
2 gProtein
164 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories656 kcal
Protein2.1 g
Carbohydrates164 g
Fiber2.6 g
Sugars142 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium270 mg
Potassium61 mg
Calcium97 mg
Iron8.1 mg
Magnesium10 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C17 mg
Vitamin A2.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate36 mcg
Choline3.1 mg
Water116 g
Estimated from matched ingredients across 2 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 WITH ORANGE Pour half a pint of boiling water over ten oz. of loaf sugar. Add the zest of one orange and let infusion proceed for fifteen minutes. Withdraw the zest, and mix one bottleful of heated Burgundy wine
Cook this with the app: pantry check, scaling, and the assistant.