Jerry Thomas' Bartender's Guide

Mulled Wine, with Eggs.
(Use punch bowl.)
Take 9 fresh eggs.
4 table-spoonfuls of powdered white sugar.
1 quart either of port, Claret or red Burgundy wine.
Grated nutmeg to taste.
1 pint of water.

Beat up the whites and the yolks of the eggs separately,
the sugar with the yolks. Pour into a delicately clean skillet the wine and half a pint of water, set this on the fire. Mix the whites and yolks of the eggs in the bowl with the balance of the water and beat them together thoroughly. When the wine boils pour it on the mixture in the bowl, add the nutmeg, and stir it rapidly.
Be careful not to pour the mixture into the wine, or
the eggs will curdle.
Some persons may prefer more sugar, and the addition
of a little allspice, but that is a matter of taste.

Mulled Cider.
Cider may be mulled in precisely the same mannor as
recommended in the preceding recipe, omitting the water, and using twice the quantity of cider for the same number of eggs.

Mulled Wine.
(Use a punch bowl.)
Take 2 ½ pints of good Sherry wine.
2 pints hot water.
¼ pound of sugar.
Whites of 12 eggs.

Dissolve the sugar in the water, add the wine, and let the mixture come nearly to the boil. Meantime beat up the whites of the eggs to a froth, pour them into the hot mixture, stirring rapidly, and add a little nutmeg. The vessel in which the wine is boiled must be thoroughly clean.

Mulled Wine without Eggs.
(General rule for making.)
To every pint of wine allow :
1 small tumblerful of water.
Sugar and spice to taste.

In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon. Any kind of wine may be mulled, but Port or Claret are those usually selected for the purpose; and the latter requires a large proportion of sugar. The vessel that the wine is boiled in must be delicately clean.