Name: To Mull Wine
Ingredients: 1 large cupful of water; one person would be to another quite distasteful

To Mull Wine

Ingredients

1 large cupful of water
one person would be to another quite distasteful

Directions

Prepare the spiced liquid

Boil the spice in the water until the flavour is extracted.
Add the wine and sugar.
Add 1 large cupful of water, sugar, and spice to taste to each pint of wine.
Bring the mixture to a boil.

Serve

Serve with strips of crisp dry toast or biscuits.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Wine (in the method): Provides the main body and flavour of the drink; port and claret are commonly chosen.
Sugar (in the method): Adds sweetness to balance the wine's acidity and tannins.
Spices (in the method): Cloves, nutmeg, and cinnamon or mace supply the warm aroma and flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.