until it will bear an Egg the breadth of a Groat.
Then set it over the fire to boil. Take the whites of
twenty or thirty Eggs, and beat them mightily,and
when it boileth, pour them in at twice ; stir it well
together,and then let it stand, until it boileth a pace
before you scum it, and then scum it well. Then
take it off the fire, and pour it in earthen things to
cool: and when it is cold, put to it five or six spoon-
fuls of the best yest of Ale you can get : stir it
together, and then every day scum it with a bundle
of Feathers till it hath done working : Then Tun
it up in a Sack-cask and to every six gallons of
Metheglin put one pint of Aquavita, or a quart of
Sack ; and a quarter of a pound of Ginger✪ Excellent Metheglin sliced,
with the Pills of two or three Limons and Orenges
in a bag to hang in it.
The Whites of Eggs above named, is a fit pro-
portion for lo or 12 Gallons of the Liquor.
TO MAKE WHITE MEATHE
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 clean ; then put in a quarter of an
Ounce of Mace ; so much Ginger ; half an Ounce
of Nutmegs ; Sweet-marjoram, Broad-thyme and
Sweet-Bryar,of all together a handful, and boil them
well therein. Then set it by, till it be throughly
cold, and barrel it up, and keep it till it be ripe.
ANOTHER TO MAKE MEATHE
To every Gallon of water, take a quart of Honey, to
every five Gallons, a handful of Sweet-marjoram✪ To Make White Meathe,
half a handful of Sliced- ginger ; boil all these mod-
THE CLOSET OPEDjED 73
erately three quarters of an hour ; then let it stand
and cool : and being Lukewarm, put to every five
Gallons, about three quarts of Yest, and let it work
a night and a day. Then take off the Yest and strain
it into a Runlet; and when it hath done working :
then stop it up, and so let it remain a month : then
drawing out into bottles, put into every bottle two
or three stoned Raisins, and a lump of Loaf-sugar.
It may be drunk in two months.
ANOTHER VERY GOOD WHITE MEATH
Take to every Gallon of water a quart of Honey:
boilinitalittleRose-maryand Sweet-marjoram : but
alarge quantity of Sweet-bryar-leaves, and a reason-
able proportion of Ginger✪ Another Very Good White Meath: boil these in theLiquor,
when it is skimed; and work it in due time with a
littlebarm. Then tunit in a vessel; and draw it into
bottles,afterit is sufficientlysettled.Whitesof Eggs
with the shells beaten together,do clarifieMeath best.
If you will have yourMeath cooling, use Violet and
Straw -berry-leaves. Agrimony, Eglantine and the
like: adding Borage and Bugloss,and a little Rose-
mary and Sweet-Marjoram to give it Vigor.
Tartar makes it work well.
TO MAKE WHITE METHEGLIN
Take 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 woodden vessel,and when itislittle more
then Blood-warm, set it with Ale-yest, and so let it
stand twelve hours ; then take off the Yest, and
Bottle it. Put in it Limon-peel and Cloves, or what
bestpleaseth yourtasteofHerbsor Spices. Eri✪ To Make White Metheglinngo-
74 SIR KENELMS DIGBIS
Page 57 · 6 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
until it will bear an Egg the breadth of a Groat. Then set it over the fire to boil. Take the whites of twenty or thirty Eggs, and beat them mightily,and when it boileth, pour them in at twice ; stir it well together,and then let it stand, until it boileth a pace before you scum it, and then scum it well. Then take it off the fire, and pour it in earthen things to cool: and when it is cold, put to it five or six spoonfuls of the best yest of Ale you can get : stir it together, and then every day scum it with a bundle of Feathers till it hath done working : Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aquavita, or a quart of Sack ; and a quarter of a pound of Ginger sliced, with the Pills of two or three Limons and Orenges in a bag to hang in it.
The Whites of Eggs above named, is a fit proportion for 10 or 12 Gallons of the Liquor. 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 clean ; then put in a quarter of an Ounce of Mace ; so much Ginger ; half an Ounce of Nutmegs ; Sweet-marjoram, Broad-thyme and Sweet-Bryar,of all together a handful, and boil them well therein. Then set it by, till it be throughly cold, and barrel it up, and keep it till it be ripe. ANOTHER TO MAKE MEATHE To every Gallon of water, take a quart of Honey, to every five Gallons, a handful of Sweet-marjoram, half a handful of Sliced- ginger ; boil all these mod-
erately three quarters of an hour ; then let it stand and cool : and being Lukewarm, put to every five Gallons, about three quarts of Yest, and let it work a night and a day. Then take off the Yest and strain it into a Runlet; and when it hath done working : then stop it up, and so let it remain a month : then drawing out into bottles, put into every bottle two or three stoned Raisins, and a lump of Loaf-sugar. It may be drunk in two months. ANOTHER VERY GOOD WHITE MEATH Take to every Gallon of water a quart of Honey: boiling a little Rose-mary and Sweet-marjoram : but alarge quantity of Sweet-bryar-leaves, and a reasonable proportion of Ginger: boil these in the Liquor, when it is skimmed; and work it in due time with a little barm. Then tun it in a vessel; and draw it into bottles, after it is sufficiently settled. Whites of Eggs with the shells beaten together,do clarify Meath best. If you will have yourMeath cooling, use Violet and Straw -berry-leaves. Agrimony, Eglantine and the like: adding Borage and Bugloss,and a little Rosemary and Sweet-Marjoram to give it Vigor.
Tartar makes it work well. Take 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 woodden vessel,and when itis little more then Blood-warm, set it with Ale-yest, and so let it stand twelve hours ; then take off the Yest, and Bottle it. Put in it Limon-peel and Cloves, or what bbest pleaseth your taste of Herbs or Spices. Eringo-
Records on this page
Excellent MetheglinTo Make White MeatheWhite MetheAnother to Make MeatheAnother Very Good White MeathTo Make White Metheglin