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 Message 11549 of 20656 in Recipe Exchange
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Subject: Re: Mulled Wine
From: jessikate
Posted: Wed Nov 17. 2004, 18:47 UTC
Followup to: "Mulled Wine"  by Zete  (Wed Nov 17. 2004, 16:29 UTC)
Zete, good to see you back again!
My husband and I were doing some surfing and found this great recipie at 
about.com.  I really suck at getting links to work, (unlike some others) so I 
copied and pasted, but once again the recipie is from about.com.  Do a quick 
google or yahoo search and you will come up with thousands of difrent recipies.

We particualrly liked this one. (edit: the link worked!! well that wasn't that 
hard, yet I feel like I have unlocked one of the secrets of the universe!!!)

Mulled Wine from 1660
In medieval times, mulled wines were calledYpocras or Hipocris, named after 
the physician Hippocrates. This recipe is from The Accomplisht Cook, written 
in 1660 by Robert May. The recipe is for Ipocras with Red Wine. 

1 gallon wine
3oz cinnamon
2oz ginger, sliced
1/4oz cloves
1oz mace
20 peppercorns
1oz nutmeg
3lb sugar
2qt cream 

"Take a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, 
a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an 
ounce of nutmegs, three pound of sugar, and two quarts of cream." 

In essence, mix all ingredients and heat slowly in a large pot. Serve warm. 
You can also let it 'settle' for a few days and serve it cool, depending on 
which way tastes better to you! 

For more information about Mulled Wine and for more Mulled Wine Recipes, visit 
our Mulled Wine Page! 


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