Meath
From The closet of Sir Kenelm Digby Knight opened, 1910
Stop it up close and lay salt upon it.
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 63. The excerpt below is the record exactly as published.
MEATH Take to every Gallon of water, a quart of honey, and set it over a clear fire, and when it is ready to boil, skim it very clear. Then take two handfulls of Sweet-marjoram, as much Rose-mary, and as much Baulm : and two handful of Fennel-roots, as much of Parsley-roots, and as many Esparages-roots : slice them in the middle, and take out the pith, wash and scrape them very clean, and put them with your herbs into your Liquor. Then take two Ounces of Ginger, one Ounce of Nutmegs
Cook this with the app: pantry check, scaling, and the assistant.