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Mulled Wine
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Pouring from pitcher to pitcher makes it light and foamy.
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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 83. The excerpt below is the record exactly as published.
MULLED WINE. Into half a cup of boiling water put two teaspoonfuls broken stick cinnamon, half a dozen small cloves. Let them steep for ten 158 THE WORCESTER DOMESTIC SCIENCE SCHOOL. minutes, and then strain. Beat together until very light two eggs, two tablespoons sugar and stir into the spiced water. Pour into this one cup of sweet wine
Cook this with the app: pantry check, scaling, and the assistant.