Wassail Bowl. — The wassail bowl used
in ancient da3's to be served specially on Christ-
mas Eve. It was brought into the banqueting
hall with songs and carols, and crowned with
garlands. To make it, grate half a nutmeg,
and put it into a saucepan with one clove, a
quarter of an ounce of grated ginger, half a
small blade of mace, an inch of stick cinnamon,
and two or three coriander and cardamom-
seeds. Pour upon these ingredients a tea-
cupful of cold water, and let them boil.
Then add two bottles of white wine, not sweet,
and three-quai'ters of a pound of refined sugar.
Pour the mixture into a large saucepan, and
set it on the fire. Break the yolks of six. and
the whites of three eggs into the wassail bowl.
AVhen the wine is warm, mix a tea-cupful of it
in a bowl with the eggs ; when it is a little
warmer, add another tea-cupful, and repeat
until five tea-cupfuls have been used. Let the
wine boil, and jiour it upon the eggs, stirring
briskly all the time to froth it. Core, but do
not pare, six apples✪ Wassail Bowl ; fiU the cavity with sugar,
roast them, and throw them into the bowl.
Serve very hot. Though sherry or madeira
ought properly to be used, good raisin wine
will make an excellent wassail, especially if a
timiblerful of brandy be added to it.
W^assail Bowl (another way). — Mix half
an ounce of grated ginger, half a grated nutmeg,
and a pinch of powdered cinnamon with half a
pound of Demcrara sugar. Put it into a sauce-
pan with a pint of ale, and let it boil ; then stir
in two additional pints of ale, haK a bottle of
sherry, madeira, or raisin wine, and a lai-ge
lump of sugar which has been rubbed upon a
fresh lemon till the yeUow part is taken off.
Make the wine very hot, but do not allow it to
boil ; put it into the bowl. Throw into it half
a dozen apples roasted as in the last recipe, and
half a small lemon cut into slices and freed
entirely from the white pith. Serve very hot.
Wassail Bowl (another way). — The fol-
lowing is an old recipe for making the wassail
bowl: — Simmer a small quantity of the follow-
ing spices in a tea-cupful of water, viz., carda-
moms, cloves, nutmeg, mace, ginger, cinnamon,
and coriander. When done, put the spice to
WAS
( 1102 )
WAT
two, four, or six bottles of port, sherry, or
madeira, with a pound and a half of line loaf
sugar pounded to four bottles, and set all on the
fire in a clean bright saucepan ; meanwhile, have
the yolks of twelve and the whites of six eggs
well whisked up in it. Then, when the spiced
and sugared wine is a little warm, take out one
tea-cupful, and so on for three or four cups;
after which, when it boils, add the whole of
the remainder, pouring it in gradually, and stir-
ring it briskly all the time so as to froth it. The
moment a fine froth is obtained, toss in tweh'e
fine soft roristed apples, and send it up hot.
Spices for each bottle of wine : Ten grains of
mace, forty-six grains of cloves, thirty-seven
grains of cardamoms, twenty-eight grains of
cinnamon, twelve grains of nutmeg, forty-
eight grains of ginger, and forty-nine grains
of coriander-seeds.
Page 2241 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wassail Bowl. — The wassail bowl used in ancient days to be served specially on Christmas Eve. It was brought into the banqueting hall with songs and carols, and crowned with garlands. To make it, grate half a nutmeg, and put it into a saucepan with one clove, a quarter of an ounce of grated ginger, half a small blade of mace, an inch of stick cinnamon, and two or three coriander and cardamomseeds. Pour upon these ingredients a teacupful of cold water, and let them boil. Then add two bottles of white wine, not sweet, and three-quarters of a pound of refined sugar. Pour the mixture into a large saucepan, and set it on the fire. Break the yolks of six. and the whites of three eggs into the wassail bowl. AVhen the wine is warm, mix a tea-cupful of it in a bowl with the eggs ; when it is a little warmer, add another tea-cupful, and repeat until five tea-cupfuls have been used. Let the wine boil, and pour it upon the eggs, stirring briskly all the time to froth it. Core, but do not pare, six apples ; fiU the cavity with sugar, roast them, and throw them into the bowl. Serve very hot. Though sherry or madeira ought properly to be used, good raisin wine will make an excellent wassail, especially if a tumblerful of brandy be added to it.
W^assail Bowl (another way). — Mix half an ounce of grated ginger, half a grated nutmeg, and a pinch of powdered cinnamon with half a pound of Demerara sugar. Put it into a saucepan with a pint of ale, and let it boil ; then stir in two additional pints of ale, half a bottle of sherry, madeira, or raisin wine, and a lai-ge lump of sugar which has been rubbed upon a fresh lemon till the yellow part is taken off. Make the wine very hot, but do not allow it to boil ; put it into the bowl. Throw into it half a dozen apples roasted as in the last recipe, and half a small lemon cut into slices and freed entirely from the white pith. Serve very hot.
Wassail Bowl (another way). — The following is an old recipe for making the wassail bowl: — Simmer a small quantity of the following spices in a tea-cupful of water, viz., cardamoms, cloves, nutmeg, mace, ginger, cinnamon, and coriander. When done, put the spice to
WAS
( 1102 )
WAT
two, four, or six bottles of port, sherry, or madeira, with a pound and a half of line loaf sugar pounded to four bottles, and set all on the fire in a clean bright saucepan ; meanwhile, have the yolks of twelve and the whites of six eggs well whisked up in it. Then, when the spiced and sugared wine is a little warm, take out one tea-cupful, and so on for three or four cups; after which, when it boils, add the whole of the remainder, pouring it in gradually, and stirring it briskly all the time so as to froth it. The moment a fine froth is obtained, toss in twelve fine soft roasted apples, and send it up hot. Spices for each bottle of wine : Ten grains of mace, forty-six grains of cloves, thirty-seven grains of cardamoms, twenty-eight grains of cinnamon, twelve grains of nutmeg, fortyeight grains of ginger, and forty-nine grains of coriander-seeds.
Records on this page
Wassail Bowl