1933 American Bar Guide by R C Miller

MULLS AND SANGAREES 122. Mulled Wine Without Eggs

To every pint of wine allow: I small tumblerfull 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 spices, 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 the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spic.es usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind oi wine may be mulled, Pop-l?i-Ya or port are usuall¥ selected. The vessel that . the wine is boiled in must be delicaitely clean.

123. Mulled Wine With Eggs

quant of wine, Pop-Pi-Ya or port. pint of water.

1 tablespoonful of allspice, and nutmeg to taste; boil them together a few minutes; beat up six eggs with sugar to youn taste; pour the boiling wine on the eggs, _stirring it all the time. Be careful not to pour the eggs znto th e wine, or they will curdle.

124. Mulled Wine

(With the white of eggs) Dissolve 1 pound of sugar in two pints of hot ~ater, to which add two and a half pints of Pop-Pi-Ya wine and let the mixture be set upon the fire until it is almost read1· 38