1891 Wehman’s Bartender’s Guide by Henry J. Wehman

^VEHMAN'S BARTENDERS* GUIDE.

47

Mulled Wiue witli Ejjg'S.—(Use a punch hoicl.)

9fresh Eggs. 4table-spoonfuls of powdered white sugar. 1 quart either of Port, Claret or red Burgundy wine. Grated nutmeg to taste. 1 pint of water. Beat up the whites and the yolks of the eggs separately, tho sugar with tho yolks. Pour into a delicately clean skillet tho wine and half a pint of water, set this on the Are. Mix tho whites and yolks of the eggs in the bowl with the balance of the water and beat them together thoroughly. When the wine boils pour it on the mixture in the bowl, add the nutmeg, and stir it rapidly. Be careful not to pour the mixture into the wine, or the eggs will curdle. Some persons may prefer more sugar, and the addition of a little allspice, but that is a matter of taste.

Mulled Wiue witliout Eggs.—(General rulefor making.)

To every pint of Wine allow: 1 small tumblerful 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 flavor is extracted, then add the wine and sugar, and bring the whole to tho boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg,and cinnamon. Any kind of wine may be mulled, but Port or Claret are those usually selected forthe purpose; and the latter requires a large propoi'tion of sugar. The vessel that the wine is boiled in must be delicately clean.

Mulled Cider.

Cider may be mulled in precisely the same manner as recom mended in the preceding recipe, omitting the water, and using twice the quantity of cider for the same number of eggs.