Monday, December 14, 2009

Mulled Wine recipe... circa 1869, full of spice and mothballs

Traditional English Mulled Wine, I couldn't have said it better myself. In fact, if I was born in the 1900's I may have said it like this and it wouldn't have even been funny.

An authoritative recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:(from Wikipedia)


.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-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 flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

Okay, back to me: She doesn't say this, but don't boil the wine, just heat it. Otherwise, you lose the booze and that is a very sad state of affairs indeed.

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