To Mull Wine

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
syrup
wine base
flavoring
egg-wine variation
Instructions (6)
  1. Boil water, spice, and sugar until they form a thick syrup, being careful not to burn it.
  2. Pour in port wine and stir gently until it is on the point of boiling.
  3. Serve immediately.
Flavoring with orange
  1. Add a strip or two of orange-rind cut extremely thin to the syrup while boiling with the spice.
Egg-wine variation
  1. Prepare Sherry, raisin wine, or ginger wine as above.
  2. Stir the hot wine into the yolks of four fresh eggs.
Original Text
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 cut extremely thin, gives to this beverage the flavour of bishop. In France light claret takes the place of port wine in making it, and the better kinds of vin ordinaire are very palatable thus prepared. Water, 1-1/2 wineglassful; spice, 1/4 oz., of which fine cloves, 24, and of remainder, rather more ginger than cinnamon; sugar 3 oz.: 15 to 20 minutes. Port wine or claret, 1 pint; orange-rind, if used, to be boiled with the spice. Obs.—Sherry, or very fine raisin or ginger wine, prepared as above, and stirred hot to the yolks of four fresh eggs, will make good egg-wine.
Notes
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