white tost, and dip it into new yeast, and put the
tost into the barrel, and let it work. When it hath
done working, stop it up very close. This keep three
quarters of a year. You may drink it within half a
year, if you please. You may adde in the boiling, of
what herbs you like the taste, or what is Physical.
TO MAKE METHEGLIN
Take eight Gallons of water, and set it over a clear
fire in a Kettle ; and when it is warm, put into it
sixteen pounds of very good honey ; stir it well to-
gether, till it be all mixed ; and when it boileth,take
off the scum,and put intwo large Nutmegs cut into
quarters, and so let it boil at least an hour. Then
take it off, and put into it two good handfuls of
grinded Malt, and with a white staff keep beating
it together, till it be almost cold ; then strain it
through a hair sieve into a tub, and put to it a wine
pint of Ale-yest✪ To Make Metheglin, and stir it very well together ; and
when it it cold, you may, if you please. Tun it up
presentlyin a vessel fit for it,or else let it stand,and
work a day : And when it hath done working in
your vessel, stop it up very close. It will be three
weeks or a month, before it will be ready to drink.
TO MAKE WHITE MEATH
Take six Gallons of water, and put in six quarts
of honey, stirring it till the honey be throughly
melted ; then set it over the fire, and when it is
ready to boil, skim it very clean. Then put in a
quarter of ounce of Mace, so much Ginger, half an
ounce of Nutmegs✪ To Make White Meath, Sweet-marjoram, Broad-thyme,
and Sweet-bryar, of altogether a handful ; and boil
them well therein ; Then set it by, till it be through
THE CLOSET OPEUjED 59
cold, and then Barrel it up, and keep it till it be
ripe.
TO MAKE A MEATH GOOD FOR THE
LIVER AND LUNGS
Take of the Roots of Colts-foot, Fennel and Fearn
each four Ounces. Of Succory-roots, Sorrel-roots,
Strawberry-rootSj Bitter-sweet-roots, each two
Ounces, of Scabious-roots and Elecampane-roots,
each an Ounce and a half. Ground-ivy, Hore-hound,
Oak ofjerusalem. Lung-wort, Liver-wort, Maiden-
hair, Harts-tongue of each two good-handfuUs. Li-
corish four Ounces, Jujubes, Raisins of the Sun
and Currents, of each tv/o Ounces ; let the roots be
sliced, and the herbs be broken a little with your
hands ; and boil all these in twenty quarts of fair
running water, or, if you have it, in Rain water, with
five Pints of good white honey✪ To Make a Meath Good for the Liver and Lungs, until one third part
be boiled away ; then pour the liquor through a jelly
bag often upon a little Coriander-seeds, and Cinna-
mon ; and when it runneth very clear, put it into
Bottles well stopped, and set it cool for your use,
and drink every morning a good draught of it, and
at five in the afternoone.
TO MAKE WHITE METHEGLIN
PuTto three Gallons of Spring- water, one of honey.
First let it gently melt ; then boil for an hour, con-
tinually skiming it ; then put it into an earthen
or awoodden vessel, and when it is a little more than
Blood-warm, set it with Ale-yest,and so let it stand
twelve hours. Then take off the yest, and bottle it
up. Put into it Limon-peel and Cloves, or what
best pleaseth your taste of Spice orHerbs. Eringo-
6o SIR KENELMS DIGBIS
roots put into it, when it is boiling, maketh it much
better. ✪ To Make White Metheglin
Page 50 · 4 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
white tost, and dip it into new yeast, and put the tost into the barrel, and let it work. When it hath done working, stop it up very close. This keep three quarters of a year. You may drink it within half a year, if you please. You may adde in the boiling, of what herbs you like the taste, or what is Physical. Take eight Gallons of water, and set it over a clear fire in a Kettle ; and when it is warm, put into it sixteen pounds of very good honey ; stir it well together, till it be all mixed ; and when it boileth,take off the scum,and put in two large Nutmegs cut into quarters, and so let it boil at least an hour. Then take it off, and put into it two good handfuls of grinded Malt, and with a white staff keep beating it together, till it be almost cold ; then strain it through a hair sieve into a tub, and put to it a wine pint of Ale-yest, and stir it very well together ; and when it is cold, you may, if you please. Tun it up presentlyin a vessel fit for it,or else let it stand,and work a day : And when it hath done working in your vessel, stop it up very close. It will be three weeks or a month, before it will be ready to drink. Take six Gallons of water, and put in six quarts of honey, stirring it till the honey be throughly melted ; then set it over the fire, and when it is ready to boil, skim it very clean. Then put in a quarter of ounce of Mace, so much Ginger, half an ounce of Nutmegs, Sweet-marjoram, Broad-thyme, and Sweet-bryar, of altogether a handful ; and boil them well therein ; Then set it by, till it be through
cold, and then Barrel it up, and keep it till it be ripe.
TO MAKE A MEATH GOOD FOR THE LIVER AND LUNGS
Take of the Roots of Colts-foot, Fennel and Fearn each four Ounces. Of Succory-roots, Sorrel-roots, Strawberry-roots, Bitter-sweet-roots, each two Ounces, of Scabious-roots and Elecampane-roots, each an Ounce and a half. Ground-ivy, Hore-hound, Oak of Jerusalem. Lung-wort, Liver-wort, Maidenhair, Harts-tongue of each two good-handfuUs. Licorish four Ounces, Jujubes, Raisins of the Sun and Currents, of each two Ounces ; let the roots be sliced, and the herbs be broken a little with your hands ; and boil all these in twenty quarts of fair running water, or, if you have it, in Rain water, with five Pints of good white honey, until one third part be boiled away ; then pour the liquor through a jelly bag often upon a little Coriander-seeds, and Cinnamon ; and when it runneth very clear, put it into Bottles well stopped, and set it cool for your use, and drink every morning a good draught of it, and at five in the afternoon. Put to three Gallons of Spring- water, one of honey. First let it gently melt ; then boil for an hour, continually skiming it ; then put it into an earthen or a wooden vessel, and when it is a little more than Blood-warm, set it with Ale-yest,and so let it stand twelve hours. Then take off the yest, and bottle it up. Put into it Limon-peel and Cloves, or what best pleaseth your taste of Spice or Herbs. Eringo-
roots put into it, when it is boiling, maketh it much better.
Records on this page
To Make MetheglinTo Make White MeathTo Make a Meath Good for the Liver and LungsTo Make White Metheglin