|Flipped Mulled Wine with Eggs and Toast|
| Leo Engel, American and Other Drinks (1878)|
|1869, Domestic Cookery By Elizabeth E. Lea (Baltimore)|
|1886, Miss Corson's Practical American Cookery |
by Juliet Corson (New York)
|1917, The Ideal Bartender by Thomas Bullock (St. Louis)|
- 2 1/4 Cups Red Wine, Divided
- 1/3 Cup Granulated Sugar
- 1/2 Teaspoon Grated Nutmeg, or to Taste
- Yolks of 4 Eggs
- Slice of Toast, Cut into 4-6 Strips
- Place the two cups of the wine, sugar, and nutmeg in a medium size saucepan. Bring to a boil.
- While the wine is heating, place the egg yolks in a bowl and mix with the remaining 1/4 cup of cold wine.
- Temper the eggs: In small increments, add about 1/2 cup of the hot wine into the egg/cold wine mixture and whisk. Then, add the yolk/wine mixture to the pot of hot wine. Whisk very well.
- Place the wine in a large Pyrex measuring cup or pitcher and pour it into a second pyrex measuring cup of pitcher. Do this repeatedly until about 8-10 times, or until the wine is frothy.
- Serve the wine in teacups along with 2-3 strips of toast.
|Leo Engel, American and Other Drinks (1878)|