Meath
From The closet of Sir Kenelm Digby Knight opened, 1910
Use a vessel that has previously held Sack for best results.
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
Nutrition per serving
2758Calories
3 gProtein
748 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2758 kcal
Protein2.7 g
Carbohydrates748 g
Fiber1.8 g
Sugars745 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium93 mg
Potassium491 mg
Calcium111 mg
Iron3.8 mg
Magnesium37 mg
Phosphorus36 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline20 mg
Caffeine0 mg
Water2046 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 25. The excerpt below is the record exactly as published.
MEATH To make good Meath, good white and thick Marsilian or Provence-honey is best ; and of that, to four Holland Pints (the Holland Pint is very- little bigger then theEnglish Wine-pint :) of Water, you must put two pound of Honey
Cook this with the app: pantry check, scaling, and the assistant.