Herbal Mead

Ingredients

• five handfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of Primrose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as many of Borage-flowers, as many of Bugloss-flowers, two handfuls of the tops of Betony, four handfuls of Agrimony, and as many of Scabious, one handful of Thyme, as much of Sweet-marjoram, and two ounces of Mustard-seed bruised
• one gallon of honey
• half a pound of white Ginger cleansed and sliced
• three ounces of Cloves
• as much of Cinamon bruised
• as much Coriander seed prepared
• as much Elder-flowers

Method

1. 1

   In 40 gallons of boiled and settled water, boil the herbs for half an hour.

2. 2

   Pour out into a vat to cool and settle.

3. 3

   Remove the herbs and add honey to the liquor.

4. 4

   Let it dissolve, then boil until it can bear an egg high.

5. 5

   Clarify with egg whites and shells, then cool.

6. 6

   Add ale yeast and tun into a suitable vessel with a bag of spices.

7. 7

   Keep it sealed and after a year, bottle it.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 39. The excerpt below is the record exactly as published.

dfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of Prim- rose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as many of Borage-flowers, as many of Bugloss-flowers ; two handfuls of the. THE CLOSET OPEJjED 37 tops of Betony, four handfuls of Agrimony, and as many of Scabious, one handful of Thyme, as much of Sweet-marjoram, and two ounces of Mus- tard-seed bruised. When this hath boiled so long, that you judge the water hath drawn out all the vertue of the Herbs (which may be in half an hour) pour out all into a vatte to cool and settle. Scum away the herbs, and pour the clear from the sediment, and to every four gallons of liquor (luke-warm) put one gallon of honey, and lave it to dissolve the honey, letting it stand two or three days, laving it well thrice every day. Then boil it till it will bear an Egge high, then clarifie it with whites and shells of Eggs, and pour it into a vatte to cool, which it will do in a days space or better. Whilst it is yet luke-warm, put Ale-yest to it, (no more then is necessary) to make it work, and then tun it into a Rundlet of a fit Size, that hath been seasoned with Sack ; and hang in it a boulter bag containing half a pound of white Gin- ger cleansed and sliced, three ounces of Cloves and as much of Cinamon bruised, as much Cori- ander seed prepared, and as much Elder-flowers

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