vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mulled Ale
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
527Calories
23 gProtein
2 gCarbs
60 gFat
Full nutrition (35 nutrients)
Calories527 kcal
Protein23 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.6 g
Total Fat60 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol690 mg
Sodium238 mg
Potassium522 mg
Calcium131 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus465 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.5 mg
Folate159 mcg
Choline490 mg
Caffeine0 mg
Alcohol4.2 g
Water578 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 2. The excerpt below is the record exactly as published.
some ale quite hot, add a little grated nutmeg or mixed spice ; for each quart of ale beat up half a dozen eggs and mix them with a little cold ale ; pour the hot ale to it, and empty from vessel to vessel several times to prevent curdling ; stir it over the fire till sufficiently thick, then add a piece of butter or a little brandy
Cook this with the app: pantry check, scaling, and the assistant.