Mead with Herbs
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 65. The excerpt below is the record exactly as published.
every Gallon of Fountain-water a good quart of honey. Set the water on the fire, till it be pretty warm ; then take it off, and put it in your honey, and stir it till it be dissolved. Then put into every three Gallons, two handfuls of Thyme : two goodhandfuls of Strawberry-leaves, one handful of Organ ; one handful of Fennel-roots, the heart being taken out, and one handful of Parsley-roots the heart taken out : But as for the herbs, it must be accord- ing to the constitution of them, for whom the Mead is intended. Then set the Herbs in it on the fire, to boil for half an hour, still skimming it, as the scum riseth ; it must boil but half an hour ; then take it off the fire, and presently strain it from the herbs, and let it stand till it be fully cold ; then pour it softly off the bottom, and put it in a vessel fit for it, and put a small quantity of barm in it, and mingle it with it, and when it hath wrought up, which will be in three or four days, skim off that barm, and set on fresh : but the second barm must not be mingled with the Meath, but onely poured on the top of it. Take an Ounce of Nutmeg sliced : one Ounce of Ginger sliced : one Ounce of Cinnamon cut in pieces, and boil them a pretty while in a quart of White- wine or Sac
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Cook this with the app: pantry check, scaling, and the assistant.