1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

MTJLLED WINE WITH EQQS.

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118. Grin Crusta.

(UBe small bar gloss.)

Gin crusta is made like the brandy crusta, using gin in. stead of brandy.

119. MULIiS AND, S ANaAREES;

120. MuUed Wine without Eggs.

To every pint of wine allow : I small tumblei*ful of water. Sugar and spice to taste.

In maldug préparations like the above, it is very dîfficult to give tho exact proportions of ingrédients bke sugar and spice, as what qiiantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and stigar, and bring the whole to the boiling point, then serye with strips of crisp, dry toast, or with biscuits. The spices usuaDy nsed for muUed wine are cloves, grated nutmeg, md ciimanion or mace. Any kind of wine maybe muUed, out port or claret are those usually selectod for the pur- pose ; and the latter reqiiires a large proportion of sugar. The vessel that the wine is boiled in must be delicately clean.

181. Mulled "Wine with Eggs.

1 quart of wine. 1 pint of water. 1 table-spoonfui of allspice, and nutmeg to taste ; boil