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Wassail Bowl

Name: Wassail Bowl
Yield: 4 servings
Ingredients: half a nutmeg; one clove; a quarter of an ounce of grated ginger; half a small blade of mace; an inch of stick cinnamon; two or three coriander and cardamom-seeds; a tea-cupful of cold water; two bottles of white wine; three-quarters of a pound of refined sugar; the yolks of six and the whites of three eggs; six apples

From Cassell's dictionary of cookery, 1892

Serves 4

Good raisin wine can be used with added brandy.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

617Calories

11 gProtein

126 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein11 g

Carbohydrates126 g

Fiber6.1 g

Sugars113 g

Total Fat10 g

Saturated Fat3.6 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol279 mg

Sodium115 mg

Potassium405 mg

Calcium94 mg

Iron2.4 mg

Magnesium37 mg

Phosphorus193 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1.5 mcg

Vitamin C12 mg

Vitamin A127 mcg

Vitamin E1.1 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate41 mcg

Choline231 mg

Caffeine0 mg

Water313 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2241. The excerpt below is the record exactly as published.

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

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