SC - period poultry feed

[LrdRas@aol.com]

On Sun, 19 Dec 1999 20:52:09 -0500 Jo Marie Friedel <jazzi at alltel.net>
writes:
>Hail the list,
>    I'm looking for a Wassail recipe since we seem to be all in a
>Holiday spirit.  Preferably one with spirits....can anyone help?
>
>                        Happy Holidays all,
>                            Tygre Marie
>
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	Wassaile
	"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 ground ginger
	1/8 teaspoon 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Wassail
	"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 with cores removed
	1/2 cup sugar, if cider is tart.
	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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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