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Spiced Wine
From Cassell's dictionary of cookery, 1892
Serves 4
Oranges can be used instead of lemons.
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
45Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein0.4 g
Carbohydrates11 g
Fiber0.9 g
Sugars7.5 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium71 mg
Calcium11 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus8.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.3 mcg
Choline3 mg
Caffeine0 mg
Water110 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 2308. The excerpt below is the record exactly as published.
half a pint of water. Let it boil till it is reduced one-half. Boil a bottle of port wine ; bum a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemon and spice into the wine, stir it up well, and let it stand near the fire for tep minutes. Sub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug with the juice of half a lemon
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