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WASSAIL BOWL (another way) (Following is an old recipe)

The following is an old recipe for making the wassail bowl. Simmer a small quantity of the following spices in a tea-cupful of water, viz., cardamoms, cloves, nutmeg, mace, ginger, cinnamon, and coriander. When done, put the spice to two, four, or six bottles of port, sherry, or Madeira, with a pound and a half of loaf sugar pounded (this quantity is for four bottles), and set all on the fire in a clean, bright saucepan; meanwhile, have the yolks of twelve eggs and the whites of six well whisked up in it. Then, when the spiced and sugared wine is a little warm, take from it at intervals three or four cupfuls and pour them into the bowl; after which, when it boils, add the whole of the remainder, pouring it in gradually, and stirring it briskly all the time so as to froth it. The moment a fine froth is obtained, toss in twelve fine soft roasted apples, and send it up hot. Spices for each bottle of wine: Ten grains of mace, forty-six grains of cloves, thirty-seven grains of cardamoms, twenty-eight grains of cinnamon, twelve grains of nutmeg, forty-eight grains of ginger, and forty-nine grains of coriander-seeds.