SC - WASSAIL--Is There Docu

[Mark Harris]

Lady Aoife Finn asks:

> I have a lot 
> of sources for cooking, but only the modern ones make mention of Wassail 
> Bowl recipes. I find that rather curious. Help, anyone?

>From my file wassail-msg in the BEVERAGES section of Stefan's Florilegium:

From: pat at lalaw.lib.CA.US (Pat Lammerts)
Newsgroups: rec.org.sca
Subject: med. drink?
Date: 28 Nov 1995 14:17:40 -0500

<snip>

2)This is from "Christmas Feasts", by Lorna Sass, a noted
food historian.

She gives the original recipe from Robert Herrick (1591-1674)
"Next crowne the bowle full
 With gentle lamb's wooll;
 Adde sugar, nutmeg and ginger'
 With store of ale too;
 And thus ye must doe
 To make a Wassaile a swinger."

1 1/2 pounds apples, cored
1 quart ale
1 tablespoon (or more) sugar
1/8 teaspoon each, ground ginger and nutmeg

Preheat oven to 375 degrees.
Bake the apples in a large dish for 45 minutes, or until
they burst.  Set them aside to cool.
When the apples are cool enough to handle, remove the peel
and mash the pulp.  You should have about 1 1/2 cups.
In a large pot, heat the ale.  With a whist, blend the apple
pulp,sugar and spices.  Adjust the seasonings to taste.
Place the mixture in a heat proof bowl and sprinkle the top
with some additional nutmeg.

3)This is from "Medeival holidays and festivals", by Madeleine
Pelner Cosman, also a food historian, but one who never gives
her original sources and is viewed with suspicion.  Whether
or not this is period, I have found it to be the best tasting.
Also, the apple cider listed can be substituted by hard apple
cider, dry white wine, light ale or stout beer.  (Her recommendations)

1 gallon apple cider                    12 small apples, peeled
1/2 cup sugar, if cider is tart.          with cores removed
1/8 teaspoon ground nutmeg              2 cups heavy whipping cream
1/4 teaspoon powdered cinnamon          1/4 teaspoon salt
1/2 teaspoon powdered ginger            2 tablespoons brown sugar

In a large enameled pot, slowly heat 3/4 of the cider, until warm
but not boiling.  In another enameled pot, pour remaining cider and
add the apples, sugar, nutmeg, cinnamon, and ginger and bring to a
boil.  Vigorously simmer the apples until they lose their shape and
become "frothy".  Combine the two liquids and pour into a heat proof
bowl.  Whip the cream with the salt and brown sugar until it peaks.
Spoon the cream onto the wassail, or add the cream to each tankard
as it is served.

I hope that you will like one of these recipes.

Huette
=================

Stefan li Rous

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