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

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AMERICAN AND OTHER DRINKS.

91

MULLED WINE.

Anolher.

Dissolve one pound of sugar in two pints of hot water, to which add two and a half pints of good sherry, let the mixture be set upon the fire until it almost boils; meantime beat up the whites of twelve eggs to a froth, and pour into them the hot mixture, stirring rapidly. Add a little nutmeg.

92 MULLED WINE, WITH EGGS.

One quart of wine ; one pint of water; one table-spoonful of ■allspice, andnutmeg to taste. Boil them together a few minutes ; beat up six eggs, with sugar to taste ; pour the boiling wine ■on the eggs, stirring it all the time. Be careful not to pour the ■eggs iiite curdle. 93 MULLED WINE, WITHOUT EGGS. To every pint of wine allow one small tumbler of water ; sugar and spice to taste. In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar .and spice, as what quantity might suit one person would be to .another quite distasteful. Boil the spice in the water until the .flavour is extracted, then add the wine and sugar, and bring the ■whole to the boiling point; then serve with strips of dry toast, .■or with biscuits. The spices usually used for Mulled Wine .-are cloves, grated nutmeg, cinnamon or mace. Any kind of wine may be ^mulled, but port or claret are those usually selected for the purpose, and the latter requires a larger proportion of sugar.

94 MULLED CLARET. The same as No. 91, usingclaret instead of sherry.