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Wine, Mulled, Claret
From Cassell's dictionary of cookery, 1892
Serves 2
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.
Wine, Mulled, Claret.— Take a few cloves, a quarter of an ounce of cinnamon, the thin peel of half a lemon, two slices of lemon, four ounces of sifted sugar, and one ' pint of water ; boil for a quarter of an hour in an enamelled saucepan, add a little grated nutmeg or powdered ginger, two bottles of claret, one small glass of brandy or curatjo
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