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Metheglin
From With a saucepan over the sea, 1902
Serves 20
Presented as published in 1902. 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
809Calories
12 gProtein
160 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein12 g
Carbohydrates160 g
Fiber8.4 g
Sugars39 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1726 mg
Potassium350 mg
Calcium487 mg
Iron51 mg
Magnesium46 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate205 mcg
Choline21 mg
Caffeine0 mg
Alcohol15 g
Water694 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 75. The excerpt below is the record exactly as published.
METHEGLIN. (Old German and English.) Mix j4 gallon currant juice, 4 gallons of boil- ing water, yj^ pounds of honey, ^ ounce of cream of tartar, for ^ hour. Let it ferment, add i quart of brandy
Cook this with the app: pantry check, scaling, and the assistant.