A recipe for holiday wassail similar to that served in colonial America calls for 1 gallon apple cider, a large can of unsweetened pineapple juice and 3/4 cup tea. Place a tablespoon each of cloves and allspice with two cinnamon sticks in cheesecloth, and simmer the mixture for four hours.
To make the colonial version of corn chowder, fry 3 ounces cubed salt pork until brown. Add one large chopped onion, and sauté over medium heat for five minutes. Stir in one chopped rib of celery, 1 1/2 cups diced potatoes, 2 cups chicken broth and 1 cup water, simmering until the potatoes are done. Add 2 cups creamed corn, and simmer for five minutes, stirring frequently. Heat together 2 cups milk and 1/4 cup butter before adding to the soup. Season to taste.