2. Small. Take ten quarts of water, and one of
honey, Balm a little; Minth, Cloves, Limon-peel,
Elder-flowers, a little Ginger; wrought with a little
yest, bottle it after a night working.
3. Strong. Take ten Gallons of water; thirteen
quarts of honey, with Angelica, Borrage and Bu-
gloss, Rosemary, Balm and Sweet-bryar; pour it
into a barrel, upon three spoonfuls of yest ; hang in
a bag Cloves, Elder-flowers, and a little Ginger.
4. Very Strong. Take ten Gallons of Water, and
four of honey, with Sea-worm-wood, a little Sage,
Rosemary; put it in a barrel, after three days cool-
ing. Put no yest to it. Stop it close, and bottle it
after three or four months.
5. Very Strong. To ten Gallons of water take
four of honey. Clarifie it with flower; and put into
it Angelica, Rosemary, Bayl eaves. Balm. Barrel it
without yest. Hang in a bag Cloves, Elder-flowers,
a little Ginger.
6. Very Strong. Take ten Gallons of water, and
four of Honey. Boil nothing in it. Barrel it when
cold, without yest. Hang in it a bag with Cloves,
Elder-flowers, a little Ginger and Limon peel ;
which throw away, when it hath done working, and
THE CLOSET OPEDjED 57
stop it close. You may make also strong and small
by putting into it Orris-roots ; or with Rose-mary,
Betony, Eyebright and Wood-sorrel ; or adding to
it the tops of Hypericon with the flowers of it ;
Sweet-bryar, Lilly of the valley.
TO MAKE MEATH
Take three Gallons of water, a quart of Honey ; if
it be not strong enough, you may adde more. Boil
it apace an hour, and scum it very clean. Then take
it off, and set it a working at such heat as you set
Beer, with good yest. Then put it in a Runlet, and
at three days end, draw it out in stone-bottles ; into
everyone puta pieceof Limon-peelandtwo Cloves✪ To Make Meath.
It is only put into the Runlet, whilest it worketh,
to avoid the breaking of the Bottles.
SIR JOHN ARUNDEL'S WHITE MEATH
Take three Gallons of Honey, and twelve Gallons
of water : mix the honey and water very well to-
gether, till the honey is dissolved ; so let it stand
twelve hours. Then put in a New-laid-egg ; if the
Liquor beareth the Egg, that you see the breadth
of a groat upon the Egg dry, you may set it over the
fire : if it doth not bear the Egg, then you must
adde a quart or three pints more to the rest ; and
then set it over the fire, and let it boil gently, till
you have skimed it very clean, and clarified it, as
you would do Suggar, with the whites of three New-
laid-egg✪ Sir John Arundel's White Meaths. When it isthus made clear from all scum,
let it boil a full hour or more, till the fourth part of
it is wasted ; then take it off the fire ; and let it stand
till the next day. Then put it into a vessel. When
it hath been in the barrel five or six days, make a
SIR KENELME DIGBIS
Page 49 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Small. Take ten quarts of water, and one of honey, Balm a little; Minth, Cloves, Limon-peel, Elder-flowers, a little Ginger; wrought with a little yest, bottle it after a night working.
3. Strong. Take ten Gallons of water; thirteen quarts of honey, with Angelica, Borrage and Bugloss, Rosemary, Balm and Sweet-bryar; pour it into a barrel, upon three spoonfuls of yest ; hang in a bag Cloves, Elder-flowers, and a little Ginger.
4. Very Strong. Take ten Gallons of Water, and four of honey, with Sea-worm-wood, a little Sage, Rosemary; put it in a barrel, after three days cooling. Put no yest to it. Stop it close, and bottle it after three or four months.
5. Very Strong. To ten Gallons of water take four of honey. Clarifie it with flower; and put into it Angelica, Rosemary, Bayl eaves. Balm. Barrel it without yest. Hang in a bag Cloves, Elder-flowers, a little Ginger.
6. Very Strong. Take ten Gallons of water, and four of Honey. Boil nothing in it. Barrel it when cold, without yest. Hang in it a bag with Cloves, Elder-flowers, a little Ginger and Limon peel ; which throw away, when it hath done working, and
stop it close. You may make also strong and small by putting into it Orris-roots ; or with Rose-mary, Betony, Eyebright and Wood-sorrel ; or adding to it the tops of Hypericon with the flowers of it ; Sweet-bryar, Lilly of the valley.
Take three Gallons of water, a quart of Honey ; if it be not strong enough, you may adde more. Boil it apace an hour, and scum it very clean. Then take it off, and set it a working at such heat as you set Beer, with good yest. Then put it in a Runlet, and at three days end, draw it out in stone-bottles ; into everyone put a piece of Limon-peel and two Cloves. It is only put into the Runlet, whilest it worketh, to avoid the breaking of the Bottles. SIR JOHN ARUNDEL'S WHITE MEATH Take three Gallons of Honey, and twelve Gallons of water : mix the honey and water very well together, till the honey is dissolved ; so let it stand twelve hours. Then put in a New-laid-egg ; if the Liquor beareth the Egg, that you see the breadth of a groat upon the Egg dry, you may set it over the fire : if it doth not bear the Egg, then you must adde a quart or three pints more to the rest ; and then set it over the fire, and let it boil gently, till you have skimed it very clean, and clarified it, as you would do Suggar, with the whites of three Newlaid-eggs. When it isthus made clear from all scum, let it boil a full hour or more, till the fourth part of it is wasted ; then take it off the fire ; and let it stand till the next day. Then put it into a vessel. When it hath been in the barrel five or six days, make a
Records on this page
To Make MeathSir John Arundel's White Meath