Catholic Recipe: Lamb’s Wool I
Also Called: Lambswool; lambsool
Traditionally Lamb's Wool, a flavored ale, was always served with Twelfth Day Cake, for the feast of Epiphany. The recipes vary, using apple cider or ale as the base, and served either cold or warm. This version uses warm ale. The "wool" is the pulp of the apples.
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