vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mulled Wine
From Miss Corson's practical American cookery and household management, 1885
Serves 4
If the wine is too hot, it will curdle or cook the eggs.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.
MULLED WINE. Put a pint of wine over the fire to heat with a pint of water ; meantime, beat three eggs with three tablespoonfuls of sugar ; when the wine is hot, iui not boiling, pour it into the eggs, beating the mixture constantly ; if the wine is too hot, it will curdle or cook the eggs; sweeten the mulled wine to taste, grate a little nutmeg on it, add a little allspice
Cook this with the app: pantry check, scaling, and the assistant.