Category — water

In Victorian England, children were served small glasses of wine at the dinner table, and had it in punch at their parties. Here is a recipe for Negus - a Victorian mulled wine - intended for a child’s birthday party. It’s from Mrs. Beeton’s Book of Household Management from 1861.

• 1 pint port wine
• 1 quart water
• 1/4 lb sugar
• 1 lemon
• grated nutmeg to taste

• 1/2c water
• 1/2c sugar
• 2 Tbsp rosemary
• 1/4 cup honey
• 2 lemons
• 2 bottles riesling white wine

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Let sit for a length of time to seep in the flavors, without boiling. Strain out the larger bits and serve warm.

• 2 Tbsp brown sugar
• 1 orange
• 1 cinnamon stick
• 2 cloves
• 5 cracked cardamon pods
• 3 cups water
• 1 bottle red wine

Peel the orange. Put the peel and all other ingredients but the wine into a stainless steel pot, and warm gently for 10 minutes. Do not boil. Add in the wine and let sit for a while to steep the flavors in. Strain out the larger objects and serve warm.

• 2 1/4 cups water
• 2 Tbsp sugar
• 2 whole cinnamon sticks
• 2 bottles red wine
• 1/2 cup Cognac
• Lemon twists

Bring water, cinnamon and sugar to a boil in a large saucepan. Add in the wine, heat slowly until hot again. Stir in the cognac, and remove from heat.

• 3c water
• 1c sugar
• 1 lemon peel
• 1 cinnamon stick
• 15 cloves
• 1 bottle red wine
• 1/4 c brandy

Simmer all but wine and brandy in a cooking pot for 10 minutes. Add in the wine and heat back up until warm to the touch. Do not boil. Add in brandy and let sit for a while to absorb the flavors. Serve warm.

• 2 bottles red wine
• 1/2 cup water
• 1/2 cup sugar
• 4 sticks cinnamon
• 5 whole cloves
• 1 orange
• 1 lemon

Zest the fruit, avoiding the white pith. Put this, the sugar, cinnamon and cloves into the water. Bring this to a slow boil for 5 minutes. Remove from heat. Now add the wine. Add in the actual orange and lemon fruit part, sliced up. Warm this on low heat for 40 minutes (do NOT boil). Strain out the wine and serve!

• One bottle of red wine
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
• 1 tsp ground nutmeg
• 2 tsp ground ginger
• 5 whole cloves
• 3 cinnamon sticks
• 1/2 cup sugar (or honey can be substituted)
• 2/3 cup brandy or cognac
• 1/2 cup water

PREPARATION:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.

• 2 lemons
• 2 oranges
• 1  bottle of medium, to full bodied red wine
• Nutmeg (to taste)
• Cloves (to taste)
• Brandy or Cognac (or to taste)
• 1 cup granulated sugar (optional)
• Herbal or citrus influenced tea (optional but excellent)
• Water (optional softener instead of tea)
• 4 large cinnamon sticks
• 4 candy canes

Instructions for making four large portions

1. Cut lemons and oranges into slices.
2. Pour the red wine into saucepan and gradually heat.
3. Add fruit slices, nutmeg, cloves and brandy.
4. Keep an eye on the mixture and wait until it becomes hot to the touch.
5. At this point you could blend in sugar or water (if desired).
6. Pour into glasses/mugs and add tea (to taste).
7. Garnish with cinnamon stick and candy cane.
8. Serve