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Mulled Wine

A warm beverage made with wine, water, eggs, sugar, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Mulled Wine

Ingredients

Directions

Prepare the eggs

  1. Separate the egg whites and yolks into two bowls.

  2. Beat the egg whites until frothy.

  3. Beat the egg yolks and mix in the sugar.

Make the mulled wine

  1. In a skillet, combine the wine and clear water, and heat until boiling.

  2. Pour the beaten yolks and whites into the skillet, adding a half pint of water.

  3. Mix everything well and stir briskly.

  4. Pour the mulled wine into a pitcher and add grated nutmeg.

  5. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Wine + nutmegtop 21% of all pairs
    Smell alikelow
    Cooked together3,356 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg proteins and yolks thicken the drink and give it a creamy, frothy body.
Sugar
Sweetens the drink and helps stabilise the beaten yolks.
Wine
Provides the main liquid, flavour and aroma of the drink.

The step that matters

Pour the beaten yolks and whites into the skillet. The hot wine must be stirred briskly as the eggs go in, so they blend smoothly instead of scrambling into lumps. Egg proteins set at high heat, so the mixture needs constant movement.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, sugar, wine):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Tarragonfits less well
  4. Gingerfits less well

Fit is the average pairing score against egg, sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“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.

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