Page:Jerry Thomas - The bar-tender's guide (1887).djvu/62

 Dissolve the sugar in the water, add the wine, and let the mixture come nearly to the boil. Meantime beat up the whites of the eggs to a froth, pour them into the hot mixture, stirring rapidly, and add a little nutmeg.

The vessel in which the wine is boiled must be thoroughly clean.

 

To every pint of wine allow:

1 small tumblerful of water.

Sugar and spice to taste.

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 flavor is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits.

The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon.

Any kind of wine may be mulled, but Port or Claret are those usually selected for the purpose; and the latter requires a large proportion of sugar.

The vessel that the wine is boiled in must be delicately clean.

