Meath

Ingredients

• six quarts of water
• a quart of the best honey
• a quantity of Ginger sliced and well scraped
• a good quantity of Rosemary
• a thin cloth over it

Method

1. 1

   Put water and honey on the fire, stir until honey is melted, boil for half an hour, adding cold water to raise scum.

2. 2

   Add Ginger and Rosemary, boil together, strain into a vessel, let cool, pour off the top, add Ale-barm, cover, and let ripen.

3. 3

   Bottle after ten days.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 67. The excerpt below is the record exactly as published.

MEATH Take to six quarts of water, a quart of the best honey, and put it on the fire, and stir it, till the honey is melted : and boil it well as long as any scum riseth : and now and then put in a little cold water, for this will make the scum rise : keep your kettle up as full as you did put it on ; when it is boiled enough, about half an hour before you take it oflF, then take a quantity of Ginger sliced and well scrap- ed first, and a good quantity of Rosemary, and boil both together. Of the Rosemary and Ginger you may put in more or less, for to please your taste : And when you take it off the fire, strain it into your vessel, either a well seasoned-tub, or a great cream pot, and the next morning when it is cold, pour off softly the top from the settlings into another vessel ; and then put some little quantity of the best Ale- barm to it and cover it with a thin cloth over it

Cook this with the app: pantry check, scaling, and the assistant.