Wassail Bowl

• 3/4 c. water
• 1/4 oz. root ginger
• 1/2 small nutmeg
• 1 blade mace
• 2 coriander seeds
• 2 cardamon seeds
• 6 peeled, cored and roasted apples
• 2 cloves
• 1 lemon
• 3 eggs
• 3 egg yolks
• 12 oz. loaf sugar
• 2 bottles sherry

1. Put the water in an enamel pan and heat slowly.
2. Stir in the cloves, ginger, grated nutmeg, mace, coriander and cardamon seeds and boil for 5 minutes.
3. Rub the sugar on the rind of the lemon to extract the zest and add this to the pan.
4. Carefully stir in the sherry.
5. Break the 3 eggs into a large basin and add the egg yolks, beat well and pour over them, a little at a time, 1 and 1/2 cups of the hot liquid from the pan.
6. It must not be too hot.
7. Bring the rest of the liquid to near boiling point and pour it into the basin, stirring vigorously until the mixture is light and frothy.

water, root ginger, nutmeg, mace, coriander seeds, cardamon seeds, apples, cloves, lemon, eggs, egg yolks, sugar, bottles sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252755 (may not work)