Wine, Mulled
From Cassell's dictionary of cookery, 1892
Serves 4
An egg may be whisked in for a richer texture.
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 2304. The excerpt below is the record exactly as published.
spice used must be regulated by individual taste, .which varies considerably upon questions of this sort. Gi'ated nutmeg, cinnamon, cloves, and mace, are the spices gene- rally used for mulled wine. To mull the wine, take equal quantities of wine and water (or, if preferred, double the quantity of wine to that of water). Boil the spice in the water till the latter is sufiiciently flavoured; stmin the liquor, sweeten it, mix the wine with it, and bring it again to the point of boiling. Serve very hot, with wine biscuits or thin strips of dry toast. When equal quantities only of wane and water are used, an egg may be whisked in a bowl, the boiling liquor may be stirred gradually into it, and then served. The, sauce- pan in which wine is mulled should be delicately clean, and used for no other purpose. Wine, Mulled
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