Meath

Ingredients

• a quart of honey
• a Gallon of Fountain-water
• the whites of two Eggs
• a handful of Strawberry-leaves
• Violet-leaves
• a little Sprig of Rosemary
• two or three little Sprigs of Spike
• one Nutmeg sliced
• twice as much Ginger sliced
• six Cloves bruised
• a little stick of Cinamon
• half a spoonful of Ale-yest

Method

1. 1

   Mix honey with fountain-water and work it for four days.

2. 2

   On the fifth day, boil for an hour and scum it.

3. 3

   Beat the egg whites and add to the liquor, stirring until frothy.

4. 4

   Boil with herbs for 15 minutes, cool, add yeast, and let it work.

5. 5

   Add spices in a bag and it will be ready in two weeks.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 37. The excerpt below is the record exactly as published.

MEATH Take a quart of honey, and mix it with a Gallon of Fountain-water, and work it well four days to- gether, four times a day ; The fifth day put it over THE CLOSET OPEtJjED 33 the fire, and let it boil an hour, and scum it well. Then take the whites of two Eggs, and beat them to a froth, and put it into the Liquor ; stirring it well, till the whites of Eggs have raised a froth of Scum ; then take it off, scumming the liquor clean. Then take a handful of Strawberry-leaves and Vio- let-leaves together, with a little Sprig of Rosemary, and two or three little Sprigs of Spike ; and so boil it again (with these herbs in it) a quarter of an hour. Then take it off the fire, and when it is cold, put it into a little barrel, and put into it half a spoonful of Ale-yest, and let it work ; which done, take one Nutmeg sliced, and twice as much Ginger sliced, six Cloves bruised, and a little stick of Cinamon

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