Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freedairy-freenut-free
Mulled Grape Juice
From Mary Jane's cook book, 1916
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Orange, 1
- Cloves, 4
- Lemon, 1
- Mace, a pinch
- Boiling water, 1 cup
- Egg whites, 2
- Sugar, 1 tablespoon
- Sugar, 1 cup
- Grape juice, 1 quart
- Water, 2 tablespoons
- Nutmeg, a pinch
Method
Soak grated rind of orange in the juice of the lemon for 15 minutes, add boiling water and sugar.
When sugar is dissolved add grape juice, cloves and mace, bring to a boil and simmer for 10 minutes.
Boil the sugar and water till it will spin a thread, then pour slowly on stiffly beaten egg whites, beating all the time.
Pour grape juice over meringue, dust with nutmeg and serve at once.
Nutrition per serving
468Calories
5 gProtein
113 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
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 GRAPE JUICE. Orange, 1. Cloves, 4. Lemon, 1. Mace, a pinch. Boiling water, 1 cup. Egg whites, 2. Sugar, 1 tablespoon. Sugar, 1 cup. Grape juice, 1 quart. Water, 2 tablespoons. Nutmeg, a pinch
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