Can anyone help?

Thanks,

Erin

The original wassail from medieval times was vastly different than what is served today. If I recall correctly, "traditional", as in original, wassail was made from something called "mead", a wine made from fermenting a mixture of honey and water.

If you are talking about modern traditions, I think you will find that the definition of a traditional wassail will vary from family to family.

keeping in mind that I am an American, when I was a drinking man, this is similar to what I considered wassail:

http://www.epicurious.com/recipes/food/views/Wassail-102329

now days, its

http://www.cdkitchen.com/recipes/recs/212/Christmas_Wassail55886.shtml

The ones I've been seeing either call for rum or ale. So I was wondering what's more common in the U.K.

Yes, the original was made from mead, from what I understand.

I like the look of the first one you posted. That seems to suit my tastes pretty well.

Thanks, MJ.

Ingredients:

12 small red apples
3 whole cloves
3 whole allspice
3 cardamom seed, coarsely broken
1 cinnamon stick, broken
2 quarts ale
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cups sugar
4/5 quart dry sherry
6 eggs, separated


Bake apples at 350 degrees for 20 minutes. Set aside. Tie cloves, allspice, cardamom and cinnamon in cheesecloth bag. Place in kettle with 2 cups ale, ginger and nutmeg. Heat slowly 10 minutes; remove spice bag. Add remaining ale, sugar and sherry. Heat slowly 20 minutes. Do not boil. Beat egg whites to firm peaks. Beat yolks and fold in whites. Slowly beat in hot ale mixture until smooth. Carefully pour in punch bowl. Float apples on top. Serve warm in heated mugs or cups.

Here are some

http://www.celtnet.org.uk/recipes/elizabethan/fetch-recipe.php?rid=eliz-wassail

http://paganwiccan.about.com/od/yulecooking/r/Wassail.htm

http://historicalfoods.com/192/lambswool-wassail-recipe/