White Wine Negus

Ingredients

• cut two lemons into thin slices
• four glassfuls of calf's-foot jelly in a liquid state
• one quart of boiling water
• a bottle of boiling white wine
• grate half a nutmeg into it

Method

1. 1

   Extract juice from lemon peel and add sliced lemons, calf's-foot jelly, and spices into a jug.

2. 2

   Pour boiling water over it, cover, and let stand for a quarter of an hour.

3. 3

   Then add boiling white wine, stir, and sweeten to taste.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2271. The excerpt below is the record exactly as published.

White Wine Negus.— Extract the juice from the peel of a lemon by rubbing loaf sugar upon it, or cut the peel of a lemon very thia and pound it in a mortar ; cut two lemons into thin slices, add four glassfuls of calf's-foot jelly in a liquid state, and smaU quantities of cinnamon, mace, cloves, and all- spice. Put the whole into a jug, pour one quart of boiling water upon it, cover the jug closely, let it stand a quarter of an hour, and then add a bottle of boiling white wine ; grate half a nutmeg into it

Cook this with the app: pantry check, scaling, and the assistant.