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Mead Wine
From Cassell's dictionary of cookery, 1892
Serves 40
Honey of a year old is better for this purpose than new.
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
351Calories
1 gProtein
95 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein1 g
Carbohydrates95 g
Fiber0.5 g
Sugars93 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium35 mg
Potassium203 mg
Calcium73 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus17 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A8.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline2.5 mg
Caffeine0 mg
Water965 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 907. The excerpt below is the record exactly as published.
Mead Wine. — To ten gallons of water put ten pounds of honey and a quarter of a pound of good hops
Cook this with the app: pantry check, scaling, and the assistant.