Recipes Remade | Jeremiah P. Thomas's Mulled Wine without Eggs

The Recipes Remade video series explores Virginia's food and beverage history through the adaptation of historic recipes for the modern kitchen. Join members of our staff as they recreate recipes from our collections and discuss how they relate to our present culinary culture. See the original recipes that inspired us and step-by-step demonstrations for making them yourself.

In this episode, VMHC Curator Paige Newman warms up with a mulled wine recipe from the mid-1800s by Jeremiah P. Thomas. Follow along as she interprets measurements and makes modifications based on taste and supplies available.

Mulled Wine without Eggs

Based on a recipe from Jeremiah P. Thomas (c. 1862)
 

To every pint of wine allow:
1 small tumblerful of water
Sugar and spice to taste
Red wine (such as Claret)
1 cinnamon stick
2 cloves
Pinch of nutmeg
Enough water to cover spices
2 Tbsp white sugar

Directions
Add spices to small pot and cover with water. Bring to a boil. Add wine slowly and then add sugar. Stir gently until dissolved. Boil for a bit until aromatic. Remove from heat and strain through fine mesh, cheesecloth, or coffee filter. Enjoy!