Mulled Claret

Ingredients

• 1 bottle claret
• 1 pint water
• 12 cloves
• 12 allspice
• Kind of 1 lemon
• 0.5 lb. lump sugar
• A little whole cinnamon

Method

1. 1

   Simmer the spices, sugar, and the thinly cut lemon rind in the water, and when boiling, strain it into another saucepan over the claret.

2. 2

   Warm up, but do not boil, and serve at once.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 94. The excerpt below is the record exactly as published.

1 bottle claret. 2 bottles soda water. A little grated nutmeg. CLARET CUP. 6 cloves. Borage or fresh cucumber. 1 teacupful castor sugar. 1 liqueur glass maraschino. Put the claret, spices, cucumber, or borage, sugar, and maras- chino in a bowl, and cover it for half an hour before serving. Add ^ lb. ice, broken up in small pieces, and the soda water, and serve. CLARET CUP (Another Method). 2 bottles claret. 1 tumblerful of sherry. 2 wineglassful brandy. 1 bottle of lemonade. 1 spray of borage. Kind of a cucumber. 2 lbs. loaf sugar. i lb. ice. Put the sugar in a punch bowl, with the borage and cucumber rind, pour in the claret, and add the sherry and brandy. Put the crushed ice in the bowl an hour before serving, and the lemonade immediately before. If borage cannot be procured, use the rind of a lemon, and soda-water instead of lemonade. MULLED 1 bottle claret. 1 pint water. 1 2 cloves. CLARET. 12 allspice. A little whole cinnamon. Kind of 1 lemon. ^ lb. lump sugar

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