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Drink

Mulled Wine, &C

A warm alcoholic drink made with rum or brandy, water, milk, and fruit rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Mulled Wine, &C

Ingredients

Directions

Prepare the mixture

  1. Set the mixture over the fire and mix thoroughly until clear.

  2. Dilute with ½ pint of spring water and mix well.

  3. Add ¼ pint of warm milk and mix again.

Steep and finish

  1. Put the mixture and the rind of the fruit in a large glass bottle with 1 quart of old rum or French brandy.

  2. Cork the bottle tightly and shake daily for 10 days.

  3. After 10 days, filter through paper and bottle for use.

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. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Old rum or french brandy
Forms the spirit base that carries the flavour of the rind over the steeping period.
Rind of fruit
Supplies aromatic oils from the peel that the alcohol draws out into the liquor.
Warm milk
Its proteins bind fine particles as they heat, helping the liquor clear.
Spring water
Dilutes the spirit, softening its strength and making the drink milder.

The step that matters

Shaking daily while steeping. Alcohol extracts flavour from the fruit rind slowly. Daily shaking keeps the rind in contact with the liquor, spreading the oils evenly so the flavour develops throughout the bottle.

“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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