Take ten Gallons of water ; and to every Gallon of
water a quart of honey, a handful and a half of Rose-
mary, one Ounce of Mace,one Ounce and a half of
Nutmegs,asmuchCinamon,halfanOunce of Cloves,
a quarter of a pound of Ginger scraped and cut in
pieces✪ My Lord Herbert's Meath. Put all these into the water, and let it boil
half an hour, then take itoff the fire, and let it stand,
till you may see your shadow in it. Then put in the
honey, and set it upon the fire again. Then take the
shells and whites of a dozen of Eggs, and beat them
both very well together : and when it is ready to
boil up, put in your Eggs, and stir it ; then skim it
clean, and take it off the fire, and put it into vessels
to cool, as you do wort. When it is cold, set it to-
gether with some barm, as you do Beer. When it is
put together leave the settlings behind in the bot-
tom ; as soon as it is white over. Tun it up in a
vessel, and when it hath done working, stop it up
as you do Beer. When it is three weeks old, it will
be fit to bottle or drink.
ANOTHER WHITE MEATH
Take three Pound of White-honey, or the best
Hampshire-honey, and dissolve it in a Gallon of
water, and then boil it ; and when it beginneth first
to boil, put into it half a quarter of an Ounce of
Ginger a little bruised; and a very little Cloves and
Mace bruised, and a small quantity of Agrimony✪ Another White Meath.
Let all this boil together a full hour, and keep it
constantly skimmed, as long as any Scum will rise
upon it. Then strain it forth into some clean Kiver
or other vessel, and let stand a cooling ; and when
THE CLOSET OPE:NiED 69
it is cold, let it stand, till it be all creamed over with
a blackish cream, and that it make a kind of hissing
noise ; then put it up into your vessel, and in two
or three months time it will be fit to drink.
Look how much you intend to make, the same
quantities must beallowed to every Gallon of water.
TO MAKE METHEGLIN
Take fair water, and the best honey ; beat them
well together, but not in a woodden vessel, for wood
drinketh up the honey, put it together in a Kettle,
and try it with a New-laid-egg, which will swim at
top, if it be very strong ; but if it bob up and sink
again, it will be too weak. Boil it an hour, and put
into it a bundle of herbs, what sort you like best ;
and a little bag of Spice, Nutmegs, Ginger, Cloves,
Mace and Cinamon; and skim it well all the while
it boileth : when it hath boiled an hour, take it ofF,
and put it into earthen Pans, and so let it stand till
next day. Then pour off all the clear into a good
vessel, that hath had Sack in it, or White-wine.
Hang the bag of Spice in it, and so let it stand very
close stopp'd and well filled for a month, or longer.
Then if you desire to drink it quickly, you may
bottle it up. If it be strong of the honey, you may
keep it a year or two. If weak, drink it in two or
three months. One quart of honey, will make one
Gallon of water very strong. A sprig or two of
Rose-mary, Thyme and Sweet-marjoram, are the
Herbs that should go into it.
TO MAKE SMALL METHEGLIN
Take to every quart of White-honey, six quarts of
fair-water. Let it boil, until a third part be boiled
70 SIR KENELME DIG BIS ✪ Metheglin
Page 55 · 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
Take ten Gallons of water ; and to every Gallon of water a quart of honey, a handful and a half of Rosemary, one Ounce of Mace,one Ounce and a half of Nutmegs,as much Cinamon, half an Ounce of Cloves, a quarter of a pound of Ginger scraped and cut in pieces. Put all these into the water, and let it boil half an hour, then take itoff the fire, and let it stand, till you may see your shadow in it. Then put in the honey, and set it upon the fire again. Then take the shells and whites of a dozen of Eggs, and beat them both very well together : and when it is ready to boil up, put in your Eggs, and stir it ; then skim it clean, and take it off the fire, and put it into vessels to cool, as you do wort. When it is cold, set it together with some barm, as you do Beer. When it is put together leave the settlings behind in the bottom ; as soon as it is white over. Tun it up in a vessel, and when it hath done working, stop it up as you do Beer. When it is three weeks old, it will be fit to bottle or drink. ANOTHER WHITE MEATH Take three Pound of White-honey, or the best Hampshire-honey, and dissolve it in a Gallon of water, and then boil it ; and when it beginneth first to boil, put into it half a quarter of an Ounce of Ginger a little bruised; and a very little Cloves and Mace bruised, and a small quantity of Agrimony. Let all this boil together a full hour, and keep it constantly skimmed, as long as any Scum will rise upon it. Then strain it forth into some clean Kiver or other vessel, and let stand a cooling ; and when
it is cold, let it stand, till it be all creamed over with a blackish cream, and that it make a kind of hissing noise ; then put it up into your vessel, and in two or three months time it will be fit to drink.
Look how much you intend to make, the same quantities must beallowed to every Gallon of water. Take fair water, and the best honey ; beat them well together, but not in a woodden vessel, for wood drinketh up the honey, put it together in a Kettle, and try it with a New-laid-egg, which will swim at top, if it be very strong ; but if it bob up and sink again, it will be too weak. Boil it an hour, and put into it a bundle of herbs, what sort you like best ; and a little bag of Spice, Nutmegs, Ginger, Cloves, Mace and Cinamon; and skim it well all the while it boileth : when it hath boiled an hour, take it ofF, and put it into earthen Pans, and so let it stand till next day. Then pour off all the clear into a good vessel, that hath had Sack in it, or White-wine. Hang the bag of Spice in it, and so let it stand very close stopp'd and well filled for a month, or longer. Then if you desire to drink it quickly, you may bottle it up. If it be strong of the honey, you may keep it a year or two. If weak, drink it in two or three months. One quart of honey, will make one Gallon of water very strong. A sprig or two of Rose-mary, Thyme and Sweet-marjoram, are the Herbs that should go into it. Take to every quart of White-honey, six quarts of fair-water. Let it boil, until a third part be boiled
Records on this page
My Lord Herbert's MeathAnother White MeathMetheglinSmall Metheglin