To make a Wassel

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take muskedine or ale, and set it on the fire to warm, then boil a quart of cream and two or three whole cloves, then have the yolks of three or four eggs dissolved with a little cream; the cream being well boiled with the spices, put in the eggs and stir them well together, then have sops or sippets of fine manchet or French bread, put them in a bason, and pour in the warm wine, with some sugar and thick cream on that; stick it with blanched almonds and cast on cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.