Cowslip Mead

Ingredients

• 51b. of honey
• 5galls. of water
• five lemons cut in slices
• 2| pecks of Cowslips
• a little fresh yeast
• a small quantity of sweetbriar

Method

1. 1

   Dissolve honey in water and boil until nearly 7% evaporated.

2. 2

   Skim and pour over sliced lemons and cowslips.

3. 3

   Let it sit for 12 hours, mix in yeast and sweetbriar, stir for 3-4 days, strain, and bottle after 6 months.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 503. The excerpt below is the record exactly as published.

Cowslip Mead. — This may be called an imitation mead, as honey and not the comb is used in preparing it. Dissolve 51b. of honey in 5galls. of water, and concentrate by boiling until nearly 7i per cent, has evaporated. Skim well, and pour a little of the boiling liquid over five lemons cut in slices. Pour the remainder of the liquid into a tub over 2| pecks of Cowslips and let it remain for at least twelve hours. Now mix the two liquors together, and stir in a little fresh yeast and a small quantity of sweetbriar

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