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

fié MULLED "WTNE. them together a few minutes ; beat up six eggs Tritli sugar to your taste ; pour the boiling wine on thc cffi/s, stîrring it ail the time. Be careful net to pour the eggs into thé viine-t or they will curdle.

122. Mulled "Wine.

(WlUi tho whitea of cgga.)

Dissolve 1 îb. sugar in two pints of bot Tvater, to which Bcld two and a half pints of good sherry wine, and let the mixture be set upon the fire until it is almost ready to boil. Meantime beat up the whites of twelve eggs to a froth, and pour into themthe hot mixture, stirring rapidly, 4^dd a little nutmeg.

123. Mulled "Wine.

(In verse.)

"Fb-st, my dear madam, you must take Nine eggs, which carefully you'll break— Into a bowl you'll drop tho white, The yolks into anotlier by it. Let Betsy beat the whites wîth switch, Till they appear quite frothed and nch— Another hand the yolks must beat With sugar, which will make them sweet; Tliree or four spoonfuîs may be'll do, Though some, porhaps, would take but two, Into a skillet next you'll pour A bottle of good wine, or more— Put half a pint of water, too, Or it may prove too strong for you ; And while the eggs (by two) are beatmg, The wine and water may be heating ; But, when it cornes to boiling beat,