The most fascinating thing about cooking is the history and the old recipes. Before this book, I had been reading a cookbook from 1790. I even wanted to try making a green jelly with parsley or spinach from it - but the recipe began with “Take a deer antler…”. Of course, not every dish can be recreated today. I’ll definitely share more curious finds from those antique cookbooks. For now, since it’s still frosty outside, I’ve chosen mulled wine. In the evenings, it’s the perfect way to warm up - just like people did back in the 19th century.
- 2 bottles of red wine
- zest of one lemon
- zest of one orange
- 3 g cloves
- 6 g cinnamon
- 330 g sugar
- 1/2 grated nutmeg
- 1 cup rum (200 ml)
Combine all the ingredients in a large pot. Bring to a boil gently, without letting it bubble vigorously. Strain, pour into mugs or glasses, and serve hot.
Combine all the ingredients in a large pot. Bring to a boil gently, without letting it bubble vigorously. Strain, pour into mugs or glasses, and serve hot.
