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Mulled Wine
From Miss Parloa's kitchen companion, 1887
Serves 2
Excellent for a patient requiring a warm stimulating drink.
Presented as published in 1887. 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
141Calories
1 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein1.3 g
Carbohydrates26 g
Fiber6.5 g
Sugars13 g
Total Fat5.6 g
Saturated Fat3.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium132 mg
Calcium97 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus36 mg
Zinc0.5 mg
Copper0.2 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.6 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline4.2 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 458. The excerpt below is the record exactly as published.
Mulled Wine. Put into a bowl one inch of stick cinnamon, three whole cloves, a slight grating of nutmeg, and half a cup- ful of water. Cover the bowl, and, placing it in a sauce- FOOD FOR THE SICK. 869 pan of boiling water, cook the contents for ten minutes. Put one cupful of port or claret and two table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.