Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Older honey results in whiter Metheglin.
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 68. The excerpt below is the record exactly as published.
Metheglin ; and accord- ing to the quantity of Metheglin you make, you must add or diminish your Herbs. When you have put these things together, set it over a quick fire, and let it boil as fast as you can for half an hour or better, skiming of it very clean and clarifying it with the whites of two or three Eggs. Then take it from the fire, and put it into some clean vessel 96 SIR KENELME DIGS IS or other, and let it stand till the next morning ; Then pour the Clear from the dregs, and Tun it up, putting in a little bag of such Spice as you like, whereof Ginger must be the most. After it hath stood three or four days, you may put in two or three spoon-fulls of good Ale-yest, it will make it the sooner ready to drink. It must work before you stop it up. The older your Honey is, the whiter your Metheglin will be. MEATH WITH RAISINS Put forty Gallons of water into your Caldron, and with a stick take the height of the water, making a notch, where the superficies of the water cometh. Then put to the water ten Gallons of Honey
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Cook this with the app: pantry check, scaling, and the assistant.