A couple years back I found an interesting apple drink in my favorite Appalachian Cook book: Sidney Saylor Farr’s More Than Moonshine. The recipe is called Lamb’s Wool. Ms. Farr said it was given to Marjorie Malicote by a woman in East Tennessee who was over a hundred years old.
It calls for:
- 8 roasted or baked apples
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 quart of ale (I used a quart of apple juice)
- honey to taste
I baked the apples for almost an hour at 350. The recipe said to put the apples through a strainer or sieve. I threw them in my food mill and ended up with applesauce.
I figured I was too far invested to give up at this point, but I was wondering how something so thick could end up liquid. I added the spices, honey, and the quart of apple juice, poured it all into a pot, and let it come to a simmer. The recipe said to let the drink simmer over a hot fire, but not to let it boil.
The drink is a little on the thick side, the texture is similar to a milkshake, but its good! Especially on a cold winters day.
I googled Lambs Wool to see if anyone else had ever heard of it. Turns out it is the traditional drink for 12th Night, the eve of Epiphany. You can go here to read more about the tradition and see the recipe made with ale.