Wassail (Lambs Wool)

One of many, many versions of wassail, this is deliciously spiced with the less delicious texture of half beer, half applesauce

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City/Region: Oxford, England

Time Period: 1847

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Wassail is one of those words that has a multitude of meanings. It can be a salutation, type of song, toast, party, drunken fight, or the act of going from house to house singing, much like caroling. Wassail, the drink, also has a multitude of variations and can include wine, cider, ale, brandy, eggs, ground almonds, and apples. I give this version of wassail, called Lambs Wool, a 9/10 for flavor, but a 4/10 for texture. Strain the wassail or use a recipe that uses hard cider instead of mashed apples if the thought of drinking half-beer, half-applesauce doesn’t appeal to you. Waes hael!

“Mix the pulp of half a dozen roasted apples with some raw sugar, a grated nutmeg, and a small quantity of ginger. Add one quart of strong ale made moderately warm. Stir the whole well together, and, if sweet enough, it is fit for use.
This mixture is sometimes served up in a bowl, with sweet cakes floating in it.”

— Oxford Night Caps: A Collection of Receipts for Making Various Beverages Used in the University by Richard Cook, 1847

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Ingredients:

• 6 tart apples
• 1 quart (1 L) ale, I used Samuel Smith’s Nut Brown Ale
• 1/2 cup (105 g) brown sugar, more or less to taste
• 2 teaspoons grated nutmeg (or 1 whole nutmeg, grated)
• 2 teaspoons grated fresh ginger, or 1 1/2 teaspoons dried ginger
• White toast or little yeasted cakes, optional

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Core the apples and set them on a lined baking sheet, then bake them for 45 minutes.
3. Remove the skins from the roasted apples (this should be easy to do). Mash the apple as fine as you can.
4. Mix in the brown sugar, nutmeg, and ginger.
5. Heat the ale over low heat just until it is steaming, you don’t want it to boil.
6. Stir the apple mixture into the steaming ale and continue to cook over low heat for 5 minutes, making sure that it doesn’t boil.
7. For extra authenticity, break out your giant wooden bowl (preferably made of white oak or white maple) or 10-gallon silver gilt bowl, place a piece of white toast or little yeasted cakes in it before pouring in the wassail, and serve it forth. Alternatively, whatever bowl you have will do. Was hael!

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