This is not the familiar sangria recipe that we think of today with fruit, and I’m not sure if the two are related, though it seems likely. The sangree recipes that I’ve come across all call for port or Madeira with the addition of sugar and spices. Both of these fortified wines would be better suited to long-distance travel from Europe in the 1800s.
For me, using fortified wines would make it more for a winter drink, but if served chilled I could see this for summer.
Let me know if you are familiar with the evolutionary lineage of sangree in the comments below!
More Fun Discoveries
- All Housewives May Add Wines to Their Household Stores ~1856
- Nut and Wine Pairing Recipe ~1886
- French and English Bills of Fare ~1886
Source: Mrs. Crowen’s American Lady’s Cookery Book, 1866.
