1 cup water
4 cups sugar
1 tablespoon grated nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
1 dozen egg whites, beaten until stiff, but not dry
1 dozen egg yolks, beaten until light in color
4 bottles sherry
2 cups brandy
Combine water, sugar, nutmeg, ginger, mace, cloves, allspice and
cinnamon in a saucepan and simmer for 5 minutes.
Fold whites into yolks, using large bowl. Strain sugar and spice
mixture into eggs, combining quickly.
Heat almost to boiling point separately the 2 liquors.
Incorporate the hot wine with the spice and egg mixture, beginning
slowly and stirring briskly with each addition. Toward the end of
this process, add the brandy.
Serve in mugs with baked apples.