1881 American and Other Drinks (second edition) Hard cover by Leo Engel

MULLS AND SANGAREES.

90

MULLED WINE.

To make good Mulled Wine,just allow me to say— Nine eggs you must break, and then do not delay. But into a bowl let the whites all be dropped. Whilst all of the yolks in another are popped. With a switch let the whites be beaten about Until like the froth of the sea they come out; To the yolks then attend, and beat them also. And at them three spoonfuls ofsugar just throw. Now into a skillet it's quite time to pour Ofsome recognised brand a bottle or more ? And if of your head you may have any fear, Add one pint of water, and mind it is clear. The water and wine must be kept on the fire Till they reach the boiling heat you require ; Then the yolks and the whites please beat as before, A halfpint of water o'er them gently pour. Mix all well together until they combine. And then turn them into the skillet of wine ; Stir about briskly and pour in a pitcher. Add grated nutmeg,'twill make it much richer. Drink it off hot, and I'll bet any odds You'll own it's a drink that is fit for the gods.