Estimated Nutrition (whole recipe, rough)
115
Calories
6g
Protein
6g
Fat
2g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of water
- a pint of wine
- 1 egg
- one vessel into
- nutmeg
Directions
1
MULLED WINE (PHILADELPHIA, PA., 1850).
2
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
3
Half a pint of wine, ½ pint of water, 1 egg, sugar and nutmeg to taste. Mix the wine and water together, let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another, 5 or 6 times.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg