vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mulled Wine
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
157Calories
0 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein0.3 g
Carbohydrates38 g
Fiber1.5 g
Sugars36 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium49 mg
Calcium26 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.3 mg
Vitamin K5.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline1.8 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 943. The excerpt below is the record exactly as published.
Mulled Wine. — To a bottle of wine add five ounces of loaf sugar, three cloves, and the sixth part of a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.