Ingredients
3 1/4 cup white wine
3 1/4 cup red wine
1 1/4 cup sweet red vermouth
1 tbsp angostura bitters
6 orange peel
8 cloves
1 cinnamon stick
8 cardamon pods, crushed
1 tbsp dark raisins
1/2 cup sugar
1 lemon, orange and apple, sliced
Directions
Pour white wine and red wine into a large stainless steel or enamel
saucepan.
Add vermouth, bitters, orange peel, cloves, cinnamon, and cardamon
pods. Heat wine mixture gently until very hot but do not boil. Remove
saucepan from heat, cover with a lid and cool. Strain wine into a
bowl.
Just before serving, return wine to a clean saucepan. Add raisins and
sugar. Heat gently until sugar is dissolved and wine is hot enough to
drink. Add fruit slices and serve in heatproof mugs. Make 16
servings.
Source: The Book of Christmas Foods Posted by Sarah Gruenwald 12/96
Servings: 16 servings
Christmas Eve Mull Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
It is possible to trace the history of meal recipes back into history, in truth as far as the Egyptians, and maybe even further. Interesting though that is, in the main part, these early records were just primitive pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later, we find a couple of books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food served to the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new culinary innovations prompted a surge in recipe manuscripts, many of which are kept safe in private cookery archives. For the decades that followed, the families of Europe strove to serve the most extravagent banquests, and as a result the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, cookbooks were starting to become popular as a result of increased literacy, people having increased spare time and having more money to spend. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Christmas Eve Mull recipe.
