Mulled Claret
From Practical home cookery, 1906
Typically served in a jug, not a bowl.
Presented as published in 1906. 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
17Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars3.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium82 mg
Potassium15 mg
Calcium0 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 82. The excerpt below is the record exactly as published.
Mulled claret is made in a very similar manner to bishop, only no roasted lemon is required. Take a small quantity of water, and boil in it for some time the same quantity of cinnamon and mace as recom- mended for the bishop, but do not put in any lemon- juice. After this has boiled for some time, add some white sugar — a dozen lumps or more, for claret requires a far greater amount of sugar than port. After adding the sugar, do not boil up the water and spices, as the addition of the sugar makes it extremely hkely to boil over. Next warm a bottle of claret on the fire, taking care, as before, not to let it boil. When it is thoroughly hot, strain off the sweetened and spiced water, and add a little grated nutmeg and a table-spoonful of pale brandy
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