Catholic Recipe: Lamb’s Wool (1)
Traditionally Lamb's Wool, a warm and flavored ale, was always served with Twelfth Day Cake, for the feast of Epiphany.
Add the pulp of 6 baked apples to 1 quart of strong hot ale, together with a small quantity of freshly ground nutmeg and some powdered ginger. Add granulated sugar to sweeten to taste. The mixture must be stirred "assiduously and let it be served hot."Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951