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Ingredients
1 C. water
3 C. sugar
1 T. grated nutmeg
2 tsp. ground ginger
1/2 tsp. ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
1 dozen egg whites
1 dozen egg yolks
3 750-ml. bottles sherry or madeira
1 1/2 cups brandy
Directions
Combine water, sugar, grated nutmeg, ground ginger, ground mace, whole cloves, allspice berries and cinnamon stick in a saucepan, and boil for five minutes. Beat 1 dozen egg whites until stiff, but not dry. Beat separately 1 dozen egg yolks until light in color. Fold whites into yolks, using a large bowl. Strain sugar and spice mixture into eggs, combining quickly.
Warm bottles of sherry or madeira and brandy almost to a boil in a large pot, to accommodate increase in volume after mixing. Incorporate the hot wine with the spice and egg mixture, beginning slowly, and stirring briskly with each addition.
Yield: Makes approximately 1 1/2 gallons
*(Courtesy of Marian Miner Cook Athenaeum)
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Wassail looks like this before it's poured into Madrigal mugs.
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