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Mead (Recipe 3)
From The encyclopaedia of practical cookery, 1892
Serves 20
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
845Calories
4 gProtein
225 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein4.1 g
Carbohydrates225 g
Fiber2.7 g
Sugars221 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44 mg
Potassium288 mg
Calcium66 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus65 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate184 mcg
Choline8.3 mg
Caffeine0 mg
Water992 g
Estimated from matched ingredients across 20 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.
5galls. of water into a saucepan, and add one lemon, cut in slices, a little dried ginger-root, and lgall. of honey. Mix them thoroughly and boil for thirty minutes, taking care to remove all the scum as it rises, and during the time it is boiling loz. of hops must be added. Take the pan from the fire, and when the contents are lukewarm add a little yeast
Cook this with the app: pantry check, scaling, and the assistant.