vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mead (Recipe 4)
From The encyclopaedia of practical cookery, 1892
Serves 11
Rind of Seville oranges can enhance flavor.
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
509Calories
1 gProtein
137 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein0.6 g
Carbohydrates137 g
Fiber0.6 g
Sugars136 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium102 mg
Calcium23 mg
Iron0.7 mg
Magnesium7.5 mg
Phosphorus8.1 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline4.1 mg
Caffeine0 mg
Alcohol0.8 g
Water382 g
Estimated from matched ingredients across 11 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.
every gallon of water add 41b. of honey, boil for an hour, then put it into a tub with yeast spread on toast, and cover over. If it ferments well after three or four days, draw it off clear, and put it into a cask with one Mead — continued. sliced lemon to every gallon ; add 1 bottle of brandy
Cook this with the app: pantry check, scaling, and the assistant.