Metheglin as it is made at Liege
From The closet of Sir Kenelm Digby Knight opened, 1910
A barrel at Liege holds ninety pots, which is equivalent to two wine-quarts.
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 23. The excerpt below is the record exactly as published.
METHEGLIN AS IT IS MADE AT LIEGE, COMMUNICAT- ED BY MR. MASILLON Take one Measure of Honey, and three Measures of Water, and let it boil till one measure be boiled away, so that there be left three measures in all ; as for Example, take to one Pot of Honey, three Pots of Water, and let it boil so long, till it come to three Pots. During which time you must Skim it very well as soon as any scum riseth ; which you are to continue till there rise no scum more. You may, if you please, put to it some spice, to wit, Cloves and Ginger ; the quantity of which is to be proportioned according as you will have your Meath, strong or weak. But this you do before it begin to boil. There are some that put either Yeast of Beer, or Leaven of bread into it, to make it work. But this is not necessary at all ; and much less to set it into the Sun. Mr. Masillon doth neither the one nor the other. Afterwards for to Tun it, you must let it grow Luke-warm, for to advance it. And if you do intend to keep your Meathe a long time, you may put into it some hopps on this fashion. Take to every Bar- rel of Meathe a Pound of Hops without leaves, that is, of Ordinary Hops used for Beer, but well cleansed, taking only the Flowers, without the Green-leaves and stalks. Boil this pound of Hops in a Pot and half of fair water
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Cook this with the app: pantry check, scaling, and the assistant.