1936 Shaking in the 60's by Eddie Clarke

CUPS & PUNCHES

Ancient Wassail

2 teaspoonfuls grated nutmeg

i teaspoonful ginger 6 whole cloves I inch stick cinnamon

Bowl

I teacup sugar 6 yolks ofegg 3 egg whites 6 cored apples (but not pared) teaspoonful mace )4 teacup fresh water 3 bottles Sherry or Madeira

Cover spices with cold water and bring to the boil, adding the wine and sugar, allow to heat. Mean while warm thepunchbowl,add the eggyolks and whites. Beat up. When the wine is warm, mix a teacupful with the eggs. Repeat this processJive times,each time allowing wine to become warmer. Boil remaining wine, add to punch bowl,stirring until it froths. Fill cored apples with sugar, sprinkle on a little of the spice, and roast until nearly done. Throw them into the bowl,andserve the whole punch very hot. Heati quart ofale with gratedpeel ofi lemon till almost boiling. Beat3eggs, % teaspoorful ground ginger,^teaspoonful ofgrated nutmeg, %teacup ofbrown sugar and2double measures ofbrandy or rum together in another bowl. Then pour the heated ale into the egg blend, and pour back and forth from bowl to saucepan until mixture is creamy and smooth.

Ale 1"lip