Meath from the Muscovian Ambassador's Steward

Ingredients

• three times as much water as honey
• honey
• spice, as Nutmegs, Ginger, Cloves, Cardamome, Anisseeds, Orange peel

Method

1. 1

   Let the tubs, that the honey must be wrought in, be cleansed very clean with scalding water.

2. 2

   Mix them together with half-warm water and half cold, and squeeze them well together.

3. 3

   Let it run through a sieve, then put in your spice and let it boil an hour.

4. 4

   After, cool it in tubs, add toasted bread with good yeast, and let it work.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 61. The excerpt below is the record exactly as published.

MEATH FROM THE MUSCOVIAN AM- BASSADOUR'S STEWARD Take three times as much water as honey ; then let the tubs, that the honey must be wrought in, be cleansed very clean with scalding water, so that it may not prove sowre ; also when you mix them to- gether, take half-warm-water, and half cold, and squeese them well together ; Afterwards when you think the honey is well melted, then let it run through a sieve ; and see your kettle of Copper or Iron (but Copper is better than Iron) be very clean ; then put in your spice,as. Nutmegs, Ginger, Cloves, Cardamome, Anisseeds, Orange peel

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