Mace : bruise them and put them in : and let it boil
till it be so strong that it will bear an Egg : then let
it cool : and being cold, put in 3 or 4 spoon fulls of
New-ale yest : and so skim it well, and put it into a
Runlet, and it will work like Ale : and having done
working, stop it up close, as you do New-beer : and
lay salt upon it.
TO MAKE METHEGLIN
Take four Gallons of running water, and boil it a
quarter of an hour, and put it in an earthen vessel,
and let it stand all night. The next day take only
the water, and leave the settling at the bottom : so
put the honey in a thin bag, and work it in the water,
till all the honey is dissolved. Take to four Gallons
of water, one Gallon of Honey : Then put in an
Egg, if it be strong enough of the honey, the Egg
will part of it appear on the top of the liquor : if it
do not, put more honey to it, till it do. Then take
out the Egg, and let the Liquor stand till next morn-
ing. Then take two Ounces of Ginger, and slice it
and pare it : Some Rose-mary washed and stripped
from the stalk : dry it very well. The next day put
the Rose-maryandGingerintothe drink, and so set
it on the fire : when it is all most ready to boil, take
the whites of three Eggs✪ Metheglin well beaten with the shells,
and put all into the Liquor : and stir it about, and
skim it well till it be clear. Be sure you skim not off
the Rose-mary and Ginger : then take it off the fire,
and let it run through a hair sieve : and when you
have strained it, pick out the Rose-mary and Gin-
ger out of the strainer, and put it into the drink,
and throw away the Eggshells, and so let it stand all
THE CLOSET 0PE:HJED 87
night. The next day Tun it up in a barrel : Be sure
the barrel be not too big : then take a little flower
and a little bran, and the white of an Egg, and beat
them well together, and put them into the barrel
on the top of the Metheglin, after it is tunned up,
and so let it stand till it hath done working ; then
stop it up as close as is possible : and so let it stand
six or seven weeks : then draw it out and bottle it.
You must tye down the Corks, and set the bottles
in sand five or six weeks, and then drink it.
ANOTHER MEATH
Take twenty Gallons of fair Spring-water. Boil it
a quarter of an hour, then let it stand till the next
day. Then beat into it so much honey, as will make
it so strong as to bear an Egg the breadth of a two
pence above the water. The next day boil it up with
six small handfuUs of Rosemary, a pound and a half
of Ginger, (being scraped and bruised) and the
whites of twenty Eggs together with their shells
beaten together, and well mingled with the Liquor.
Clarifie it and skim it very clean, still as the scum
riseth, leaving the Ginger and Rosemary in it. Let
it stand till the next day, then Tun it up, and take
some New-ale-yest,the whites of two Eggs, a spoon-
ful of flower, beat all these together, and put it on
the top of the barrel, when the barrel is full. Let it
work, and when it hath done working, stop it up
close for three weeks, or a month. Then you may
botde it, and a few days after, you may drink it.
ANOTHER
Take three Gallons of water, and boil in it a hand-
ful of Rose-mary (or rather the flowers) Cowslips,
SIR KENELM6 DIGBIS
Page 64 · 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
Mace : bruise them and put them in : and let it boil till it be so strong that it will bear an Egg : then let it cool : and being cold, put in 3 or 4 spoonfuls of New-ale yest : and so skim it well, and put it into a Runlet, and it will work like Ale : and having done working, stop it up close, as you do New-beer : and lay salt upon it. Take four Gallons of running water, and boil it a quarter of an hour, and put it in an earthen vessel, and let it stand all night. The next day take only the water, and leave the settling at the bottom : so put the honey in a thin bag, and work it in the water, till all the honey is dissolved. Take to four Gallons of water, one Gallon of Honey : Then put in an Egg, if it be strong enough of the honey, the Egg will part of it appear on the top of the liquor : if it do not, put more honey to it, till it do. Then take out the Egg, and let the Liquor stand till next morning. Then take two Ounces of Ginger, and slice it and pare it : Some Rose-mary washed and stripped from the stalk : dry it very well. The next day put the Rose-maryandGingerintothe drink, and so set it on the fire : when it is almost ready to boil, take the whites of three Eggs well beaten with the shells, and put all into the Liquor : and stir it about, and skim it well till it be clear. Be sure you skim not off the Rose-mary and Ginger : then take it off the fire, and let it run through a hair sieve : and when you have strained it, pick out the Rose-mary and Ginger out of the strainer, and put it into the drink, and throw away the Eggshells, and so let it stand all
night. The next day Tun it up in a barrel : Be sure the barrel be not too big : then take a little flower and a little bran, and the white of an Egg, and beat them well together, and put them into the barrel on the top of the Metheglin, after it is tunned up, and so let it stand till it hath done working ; then stop it up as close as is possible : and so let it stand six or seven weeks : then draw it out and bottle it. You must tye down the Corks, and set the bottles in sand five or six weeks, and then drink it. ANOTHER MEATH
Take twenty Gallons of fair Spring-water. Boil it a quarter of an hour, then let it stand till the next day. Then beat into it so much honey, as will make it so strong as to bear an Egg the breadth of a two pence above the water. The next day boil it up with six small handfuls of Rosemary, a pound and a half of Ginger, (being scraped and bruised) and the whites of twenty Eggs together with their shells beaten together, and well mingled with the Liquor. Clarifie it and skim it very clean, still as the scum riseth, leaving the Ginger and Rosemary in it. Let it stand till the next day, then Tun it up, and take some New-ale-yest,the whites of two Eggs, a spoonful of flower, beat all these together, and put it on the top of the barrel, when the barrel is full. Let it work, and when it hath done working, stop it up close for three weeks, or a month. Then you may botde it, and a few days after, you may drink it. ANOTHER
Take three Gallons of water, and boil in it a handful of Rose-mary (or rather the flowers) Cowslips,
Records on this page
The Earl of Denbigh's MetheglinMetheglin