Wine Sangree ~1866


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

Source: Mrs. Crowen’s American Lady’s Cookery Book, 1866.

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Website Built with

Up ↑

%d bloggers like this: