This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
Put in a crockery tureen two bottles of white wine, with an orange and a lemon, both cut in slices; cover, and place it in a warm place for about ten hours; then strain into a vessel, and mix well with the liquor about a pound of loaf sugar, and a little grated cinnamon.
It may be served warm or cold.
Melt a pound of loaf sugar in half a pint of cold water, and then mix with it two bottles of white wine, a pinch of grated cinnamon, the juice of an orange, and that of a lemon, and U3e. It takes only a few minutes to make it.
If found too strong, add water and sugar.
 
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