Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Mulled Ale
From Recipes for the million, 1891
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- some ale quite hot
- half a dozen eggs
- a little grated nutmeg or mixed spice
- a piece of butter
- a little brandy
Method
Make some ale quite hot, add a little grated nutmeg or mixed spice.
For each quart of ale, beat up half a dozen eggs and mix them with a little cold ale.
Pour the hot ale to it and empty from vessel to vessel several times to prevent curdling.
Stir it over the fire till sufficiently thick, then add a piece of butter or a little brandy, and serve with dry toast.
Nutrition per serving
527Calories
23 gProtein
2 gCarbs
60 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 2. The excerpt below is the record exactly as published.
some ale quite hot, add a little grated nutmeg or mixed spice ; for each quart of ale beat up half a dozen eggs and mix them with a little cold ale ; pour the hot ale to it, and empty from vessel to vessel several times to prevent curdling ; stir it over the fire till sufficiently thick, then add a piece of butter or a little brandy
Cook this with the app: pantry check, scaling, and the assistant.