This recipe comes from the Paul Boehret Papers and was originally copied from The Evening Bulletin dated December 12, 1962. The document itself is a hand-written copy of the recipe including Boehret’s notes and modifications. ⁠
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The original newspaper claimed the recipe was from the Colonial era however, if one were to look through publications from the 1700s through the mid-1800s, many of the hot mulled ciders of the time would have contained a few eggs. Since this cider is egg-free it was most likely just a fun recipe to keep you warm during the cooler months. ⁠

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Ingredients:⁠
1 quart apple cider⁠
10 whole cloves⁠
10 small pieces stick cinnamon⁠
10 whole allspice berries⁠
2 tablespoons sugar⁠
¼ teaspoon salt⁠

Directions:⁠
1. Put spices in cheesecloth or straining bag. In a large pot, add spice bag, sugar, and salt to cider.⁠
2. Heat cider until it starts boiling then allow to boil for one minute.⁠
3. Use tongs or spoon to remove the spice bag.⁠
4. Serve and enjoy.⁠
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Instead of using a stove top, this recipe can also be done in a slow cooker. Add cider, spice bag, sugar, and salt in slow cooker and heat for 2 hours on low. ⁠
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