Lady Vernon's White Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Avoid spices in spring; use flowers instead.
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
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 48. The excerpt below is the record exactly as published.
DY VERNON'S WHITE ME- THEGLIN Take three Gallons of water (rain water is best) boil in it broad Thyme, Rose-mary, Peny- royal, of each three handfuls. Then put it into a stone Pan to cool, and strain away the herbs ; and when it is cold, put in one quart of honey, and mix it very well ; then put to it one Nutmeg, a little Cinnamon ; Cloves and Ginger ; someOrange andLimon-peels.
Cook this with the app: pantry check, scaling, and the assistant.