vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mead (another way)
From Cassell's dictionary of cookery, 1892
Serves 30
Store in a vault or cellar with stable temperature.
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
935Calories
2 gProtein
249 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories935 kcal
Protein2.3 g
Carbohydrates249 g
Fiber0.7 g
Sugars248 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium72 mg
Potassium190 mg
Calcium69 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus34 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline36 mg
Caffeine0 mg
Water1572 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 907. The excerpt below is the record exactly as published.
the whites of six eggs be well incorporated with twelve gallons of ■water, to which add twenty pounds of honey. Boil these ingredients for an hour, then put into the liquor a little ginger, clove, cinnamon, and mace, together with a small sprig of rose- jna^ry. As soon as the liquor is cool, add a /spoonful of yeas
Cook this with the app: pantry check, scaling, and the assistant.