Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Mulled Cider
From Mary Jane's cook book, 1916
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Cider, 2 quarts
- Whole cloves, 4
- Baked apples, 3
- Bay leaves, 2
Method
Into the cider put the baked apples, cloves and bay leaves.
Bring very slowly to a boil in a porcelain or agate ware vessel.
Strain and serve hot.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 4. The excerpt below is the record exactly as published.
MULLED CIDER. Cider, 2 quarts. AVhole cloves, 4. Baked apples, 3. Bay leaves, 2
Cook this with the app: pantry check, scaling, and the assistant.