Honey Mead

Ingredients

• a quart of honey
• a Gallon of water
• two handfuls of Thyme
• two good handfuls of Strawberry-leaves
• one handful of Organ
• one handful of Fennel-roots
• one handful of Parsley-roots
• what quantity of Mace and sliced Nutmeg you please

Method

1. 1

   Set the kettle over the fire, stir the honey until it melts, and let it boil for an hour with the herbs.

2. 2

   After boiling, tun it into scalded tubs until the next evening.

3. 3

   Let it work for three days, then hang a bag with spices in the barrel.

4. 4

   Bottle it after a month.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 65. The excerpt below is the record exactly as published.

a quart of honey to a Gallon of water ; set the Kettle over the fire, and stir it now and then, that the honey may melt ; let it boil an hour ; you must boil in it, a Sprig or two of Winter-savory, as much of Sweet-marjoram ; put it into tubs ready scalded, till the next day towards evening. Then tun it up into your vessel, let it work for three days ; after which hang a bag in the barrel with what quantity of Mace and sliced Nutmeg you please. To make it stronger then this, 'tis but adding more hony, to make it bear an Egg the breadth of a six pence, or something more. You may bottle it out after a month, when you please. This is the way, which is used in Sussex by those who are accounted to make it best. THE CLOSET OPEDjED 89 ANOTHER RECEIPT Take to every Gallon of Fountain-water a good quart of honey. Set the water on the fire, till it be pretty warm ; then take it off, and put it in your honey, and stir it till it be dissolved. Then put into every three Gallons, two handfuls of Thyme : two goodhandfuls of Strawberry-leaves, one handful of Organ ; one handful of Fennel-roots, the heart being taken out, and one handful of Parsley-roots

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