SC - In search of...Wassil

[Wade Hutchison]

Be warned, if this is a 16th/17th century recipe, the Ale that is
mentioned is not the ale you're going to find today.  Try to find
something that's not too hoppy, or the bitterness will clash
terribly with the apple flavor.  Look for a good double-bock, which
is sweet and fairly alcoholic, and would go with the apple flavor
fairly well.
         -----Gille MacDhnoiull


At 09:55 PM 12/19/1999 , you wrote:
>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
> >
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         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.

	
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