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Metheglin
From The encyclopaedia of practical cookery, 1892
Serves 12
Let it sit for a few months before use.
Presented as published in 1892. 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
578Calories
1 gProtein
156 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein0.9 g
Carbohydrates156 g
Fiber0.6 g
Sugars155 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium160 mg
Calcium37 mg
Iron1.2 mg
Magnesium8.6 mg
Phosphorus15 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A3.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline4.2 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 521. The excerpt below is the record exactly as published.
METHEGLIN. — A very ancient drink of this and other countries, brewed from honey and water, which, after undergoing fermentation, became somewhat more intoxicating than our modern ales. Although we cannot hope to rival our progenitors in the art of brewing Metlieglin, there are two or three receipts given here- under which will produce very pleasing beverages. Dissolve about 51b. of fresh honey in Igall. of water and stir frequently for a few days ; then add a little yeast anil foz. of hops
Cook this with the app: pantry check, scaling, and the assistant.