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Mulled Claret
From The complete cook book, 1900
Serves 1
Not a summer drink, but can be served cold.
Presented as published in 1900. 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
599Calories
6 gProtein
106 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein6.5 g
Carbohydrates106 g
Fiber23 g
Sugars26 g
Total Fat5.4 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium622 mg
Potassium457 mg
Calcium541 mg
Iron21 mg
Magnesium104 mg
Phosphorus77 mg
Zinc1.3 mg
Copper0.2 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A5.4 mcg
Vitamin E3.1 mg
Vitamin K49 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate73 mcg
Choline20 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 150. The excerpt below is the record exactly as published.
MULLED CLARET. To prepare mulled claret, take one cup of claret, six whole cloves, a little grated nutmeg, one cup of boiling water, two or three tablespoonfuls of white sugar, twelve whole spices and four inches of stick cinnamon
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