Mead
From The "Queen" cookery books: Pickles and Preserves, 1902
Ensure the cask is clean and sweet before use.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Mead. — To every gallon of water add 41b. of honey, and boil it for an hour, then pour it into a tub, and when cool add a toast spread with yeast ; cover with a blanket, and leave it for three or four days, and if by then it has fermented well, draw it off, and put it into a cask, adding a lemon sliced for every gallon, and about one and half pints of brandy for every ten gallons.
Cook this with the app: pantry check, scaling, and the assistant.