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Mead (Recipe 5)
From The encyclopaedia of practical cookery, 1892
Serves 16
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
471Calories
5 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein4.7 g
Carbohydrates123 g
Fiber3.1 g
Sugars116 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium249 mg
Calcium40 mg
Iron1.9 mg
Magnesium11 mg
Phosphorus74 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A5.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate228 mcg
Choline6.3 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 478. The excerpt below is the record exactly as published.
51b. of honey pour 5qts. of boiling water, and boil, skimming frequently until the scum ceases to rise ; then add loz. of the best hops, boil for ten minutes, put the liquor into a tub, and let it cool ; when almost cold, put in a small quantity of yeast
Cook this with the app: pantry check, scaling, and the assistant.