Another Way to Make White Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
This recipe is another variation for making Metheglin.
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 52. The excerpt below is the record exactly as published.
ANOTHER WAY TO MAKE WHITE METHEGLIN Take ten Gallons of water ; then take six handfuls of Sweet-bryar ; as much of Sweet-marjoram ; and as much of Muscovy. Three handfuls of the best Broad-thyme. Boil these together half an hour ; then strain them. Then take two Gallons of Eng- lish-honey, and dissolve it in this hot Liquor, and 64 SIR KENELMS DIGBIS brew it well together; then set it over the fire to boil again, and skim it very clean; then take the whites of thirty Eggs wel beaten, and put them into the Liquor, andletit boilanhour ; then strain it through a jelly bag, and let it stand 24 hours cooling: then put it up in a vessel. Then take six Nutmegs, six fair Races of Ginger, a quarter of an Ounce of Cloves, half an Ounce of Cinamon
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Cook this with the app: pantry check, scaling, and the assistant.