Good Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
This method ensures the right strength of the 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
Nutrition per serving
16412Calories
22 gProtein
4430 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories16412 kcal
Protein22 g
Carbohydrates4430 g
Fiber11 g
Sugars4413 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium627 mg
Potassium2978 mg
Calcium691 mg
Iron23 mg
Magnesium227 mg
Phosphorus314 mg
Zinc12 mg
Copper3 mg
Manganese4.3 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)2.3 mg
Niacin (B3)6.5 mg
Folate131 mcg
Choline265 mg
Caffeine0 mg
Water12302 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 47. The excerpt below is the record exactly as published.
GOOD METHEGLIN Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands. When the honey is all melted, put in an Egge
Cook this with the app: pantry check, scaling, and the assistant.