1 tsp. nutmeg
1 piece gingerroot
3 each, cloves, allspice berries, cardomom seeds
4 bottles ale
1/3 c. sugar
1 bottle sherry or Madeira
6 eggs, separated (optional)
4 sm. apples

Tie the spices in a bag and heat them in 1 bottle of the ale for 10 minutes. Remove spice bag and add the sugar. Stir in the remaining ale plus sherry. Heat without boiling for 20 minutes while flavours blend. Beat the egg whites until soft stiff and turn into punch bowl.

Beat the egg yolks until thick, then fold into the whites. Add the hot wassail mixture and float 3 or 4 small roasted apples on top. Ladle at once into punch cups.