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Mulled Claret
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
593Calories
0 gProtein
111 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein0.4 g
Carbohydrates111 g
Fiber2.7 g
Sugars100 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium28 mg
Calcium65 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus3.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water676 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 384. The excerpt below is the record exactly as published.
Mulled Claret. — Put into a saucepan with i pint of water, a little powdered ginger and grated nutmeg, a few cloves, and a small piece of cinnamon, and let them boil for a minute .or two ; then strain. Put the liquor back into the saucepan, and add £ pint of Claret and four or five lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.