Mulled Claret

Name: Mulled Claret
Ingredients: 1 drachm of cinnamon; 1 drachm of ground ginger; 1 drachm of cloves; a teacupful of cold water; 3 ounces of loaf sugar; the thin rind of h orange; 1 bottle of claret

From English and French cookery, 1890

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

532Calories

3 gProtein

138 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories532 kcal

Protein3 g

Carbohydrates138 g

Fiber21 g

Sugars89 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium112 mg

Potassium450 mg

Calcium329 mg

Iron2.1 mg

Magnesium57 mg

Phosphorus46 mg

Zinc0.6 mg

Copper0.2 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A38 mcg

Vitamin E0.9 mg

Vitamin K7.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate56 mcg

Choline2.1 mg

Caffeine0 mg

Water367 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 101. The excerpt below is the record exactly as published.

Mulled Claret. — Put 1 drachm of cinnamon, 1 drachm of ground ginger, and 1 drachm of cloves into a saucepan, with a teacupful of cold water, 3 ounces of loaf sugar, and the thin rind of h orange. Boil all 122 ENGLISH AND FRENCH COOKERY. to a syrup, removing the scum as it rises ; then add 1 bottle of claret

Cook this with the app: pantry check, scaling, and the assistant.