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Mead (Recipe 2)
From The encyclopaedia of practical cookery, 1892
Serves 10
Can be flavored with spices.
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
469Calories
7 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein7.1 g
Carbohydrates120 g
Fiber4.6 g
Sugars112 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium27 mg
Potassium351 mg
Calcium62 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus113 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A8.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.3 mg
Folate359 mcg
Choline7.8 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 477. The excerpt below is the record exactly as published.
lgall. of water into a saucepan with 31b. of strained honey, and boil for thirty minutes, adding 1 oz. of hops. Skim well, put the scum into a colander, and return to the pan all the, liquor that runs through. Remove the pan from the fire, and when the liquor is cool (about the warmth of new milk), mix in 1 breakfast-cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.