MEAD

Ingredients

• 12 gallons of pure water
• 20 pounds of honey
• the whites of 4 eggs
• a spoonful of ginger
• a spoonful of cloves
• a spoonful of cinnamon
• a spoonful of mace
• a little rosemary
• a spoonful of yeast

Method

1. 1

   Boil water and honey for 1 hour, add spices, cool, then add yeast.

2. 2

   Let it ferment until it stops working.

3. 3

   Keep cool, do not bottle for 6 months.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.

easpoonful of cinnamon, mace, and cloves, in equal parts, with ^ pint of water, and i pint of claret and sugar to taste. Stir and serve hot with toasted sponge cakes. MAY NECTAR. (Germany.) Take 6 leaves each of fresh tarragon, milfoil, or yarrow, geranium and pimpernel. Add 3 each of currant, sweet basil, lungwort, balsam, and 233 With a Saucepan over the Sea lavender. Put these with 20 pieces of balm, i of peppermint, 2 sprigs of woodruff, a lemon, sliced, an orange, sliced, ^ pound of sugar, and 4 pints of German Rhine wine. Strain it after it has in- fused 2 hours ; add 2 dozen or more large straw- berries and serve in a bowl, very cold. The herbs may be found in most old-fashioned gardens. MEAD. (Old English and German.) To 12 gallons of pure water add 20 pounds of honey and the whites of 4 eggs, well stirred in. Boil I hour, add a spoonful each of ginger, cloves, cinnamon, and mace, a little rosemary, then, when boiled and cooled, a spoonful of yeast

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