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To Mull Wine
From Modern cookery, in all its branches, 1884
Serves 2
Claret can be used instead of port.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 503. The excerpt below is the record exactly as published.
TO MULL WINE. {An excellent French Receipt .) Boil in a wineglassful and a half of water, a quarter of an ounce of spice (cinnamon, ginger slightly bruised, and cloves), with three ounces of fine sugar, until they form a thick syrup, which must not on any account be allowed to burn. Pour in a pint of port wine, and stir it gently until it is on the point of boiling only : it should then be served immediately. The addition of a strip or two of orange-rind
Cook this with the app: pantry check, scaling, and the assistant.