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Mulled Claret
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 991. The excerpt below is the record exactly as published.
Mulled Claret 1 pt. claret. \ pt. water. 3 to 4 oz. sugar. 2 cloves. Rind of J lemon. 1 inch cinnamon stick. A grate of nutmeg. Put the water and sugar into a delicately clean saucepan with the spices, and the thinly-peeled rind of half a lemon. Br'ng slowly to the boil, add the claret, and boil up again. Pour into a jug and serve very hot. Thin biscuits or toasted rusks should be served along with it. Port may be used instead of claret. 2986. Orange Punch 1 lb. loaf sugar. 1 1 lemon. Apollinaris. 1 pt. water
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