Page:Jerry Thomas - The bar-tender's guide (1887).djvu/61

 
 * 1 quart either of port, Claret or red Burgundy wine.
 * Grated nutmeg to taste.
 * 1 pint of water.

Beat up the whites and the yolks of the eggs separately, the sugar with the yolks. Pour into a delicately clean skillet the wine and half a pint of water, set this on the fire. Mix the whites and yolks of the eggs in the bowl with the balance of the water and beat them together thoroughly. When the wine boils pour it on the mixture in the bow], add the nutmeg, and stir it rapidly.

Be careful not to pour the mixture into the wine, or the eggs will curdle.

Some persons may prefer more sugar, and the addition of a little allspice, but that is a matter of taste.

 

Cider may be mulled in precisely the same manner as recommended in the preceding recipe, omitting the water, and using twice the quantity of cider for the same number of eggs.

 

Take 2½ pints of good Sherry wine.

2 pints hot water.

¼ pound of sugar.

Whites of 12 eggs.

