I had a request from a reader for a recipe for mulled wine, and I thought that was a suitably seasonal thing to address.
Traditionally it was made with port and involved adding spices and warming it. Nowadays, red wine is more common.
Two Victoria recipes follow, both brief and not very precise!
Boil some spices* in a little water till the flavour is gained, then add an equal quantity of port, some sugar and nutmeg. Boil together and serve with toast.
*This, I assume, would be whole spices such as allspice, cardamon, cloves and cinnamon bark.
Boil a little cinnamon and some grated nutmeg a few minutes in a cupful of water then pour to it a pint of port wine and add sugar to taste.
On line I found this odd version.
2 eggs, beaten very light with the sugar.
1 table-spoonful white sugar.
2 full glasses white wine. 1/2 cup boiling water.
A little nutmeg.
Heat the water, add the
But also there is the complete text of this 1811 book.
And there's a whole article on Wikipedia.
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