Wine, Spiced, or Bishop
From Cassell's dictionary of cookery, 1892
Serves 6
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 2308. The excerpt below is the record exactly as published.
Wine, Spiced, or Bishop. — Make several incisions in the rind of a lemon, stick cloves in the incisions, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice into a saucepan with half a pint of water. Let it boil till it is reduced one-half. Boil a bottle of port wine
Cook this with the app: pantry check, scaling, and the assistant.