Another Way of Making White Metheglin

Name: Another Way of Making White Metheglin
Ingredients: To three Gallons of Spring-water; take three quarts of honey; Thyme, of each one handful; Rosemary; Hyssop; Maiden-hair; two handfuls of Eglantine leaves; half a handful of Organ; Nutmegs, of each one ounce; Cinamon of each one ounce; and a little mace

From The closet of Sir Kenelm Digby Knight opened, 1910

The longer it is kept, the better it will be.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 36. The excerpt below is the record exactly as published.

ANOTHER WAY OF MAKING WHITE METHEGLIN To three Gallons of Spring-water take three quarts of honey, and set it over the fire, till the scum rises pretty thick. Then take off the scum, and put in Thyme, Rosemary, Hyssop and Maiden-hair, of THE CLOSET OPEC^EB 31 each one handful ; and two handfuls of Eglantine leaves, and half a handful of Organ. The spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these together near half an hour. Then take it from the fire, and let it stand till it be cold, and then strain it, and so Tun it up, and stop it close. The longer you keep it, the better it will be. ANOTHER WAY Take two Gallons of water ; one Gallon of Honey : Parietary one handful ; Sage, Thyme, one Pugil ; Of Hyssop half a Pugil. Six Parsley-roots ; one Fennel-root, the pith taken out : Red-nettles one Pugil. Six leaves of Hearts-tongue. Boil this to- gether one hour. Then put in the Honey, and Nutmegs, Cloves, Mace, Cinamon of each one ounce ; of Ginger three ounces. Boil all these together, till the scum be boiled in, not scumming it. Then take it off, and set it to cool. When it is cold, put in it six spoonfuls of barm, and when it is ripe, it will hiss in the pail. You must take out the herbs, when you put in the honey. If you put in these herbs following, it will be far better ; Sani- cle, Bugloss, Avens, and Ladies-mantle, of each one handful.

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Cook this with the app: pantry check, scaling, and the assistant.