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Mulled Wine (French Recipe)
From Cassell's dictionary of cookery, 1892
Serves 1
Adding orange rind enhances flavor.
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
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.
lled Wine (a French recipe). — Take a wine-glassful and a haK of water, quarter of an oimcc of sj^ice, cinnamon, slightly bruised ginger, and cloves, mixed, and three ounces of sugar. Mix these ingredients, and boil till they form a thick syrup, taking care that they do not burn. Pour in a pint of port wine
Cook this with the app: pantry check, scaling, and the assistant.