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Honey and Raisin Mead
From The encyclopaedia of practical cookery, 1892
Serves 40
Fine with wine-finings before bottling.
Presented as published in 1892. 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
781Calories
16 gProtein
196 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein16 g
Carbohydrates196 g
Fiber13 g
Sugars167 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium78 mg
Potassium1197 mg
Calcium114 mg
Iron3.2 mg
Magnesium69 mg
Phosphorus306 mg
Zinc3 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate705 mcg
Choline25 mg
Caffeine0 mg
Water984 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 478. The excerpt below is the record exactly as published.
101b. of honey, 101b. of the best raisins, and lOgalls. of water, and boil for about ten minutes, keeping the liquor well skimmed ; then put it into a vessel to work, and add 4 pint of yeast, letting it work until the froth begins to subside ; rack off clear, stir it in with- the raisins, and throw into the cask lqt. of elder-flowers
Cook this with the app: pantry check, scaling, and the assistant.