1925 Summer Drinks and Winter Codials by C F Leyel

Winter Cordials

ll!fulled !F ine The essential feature is the boiling.

Make a syrup by boiling three oun ces o f whi t e sugar and a quart er of an ounce of mi xed spice in a wineglass and a h alf of wa t e r. Stir into it a bottle of cl a ret or po rt , and bri ng slowly to the boil. Serve with dry toast or biscuits.

Mulled !'Vine w ith f: ggs Put into a bowl six eggs and bea t them we ll ,,-it h a quarter of a pound of icing sug;:i r; ;:i d d J. littl e ground allspice and nutmeg, a pint of boiling water, and a quart of port. Beat all together, and then strain. Dust \Y it h cmnamon. M ulled Clare t Put into a bowl the peel and juice of a lemon, a tablespoonful of powdered sugar, and J. wi ne– glassful of sherry. Make a bottle of claret very h ot :-i n d :-i dd it to the other ingredients. Bring all to t h e boil. Serve with a sprig of verbena and a dust of nutmeg. 56