Mum

Ingredients

• eighty gallons of water
• seven bushels of wheaten malt
• one bushel of oat-malt
• one bushel of ground beans
• three pounds of inner rind of fir
• one pound of tops of fir and birch
• thirty ounces of seeds of cardamon, bruised
• one ounce of barberries, bruised

Method

1. 1

   Brew water with wheaten malt, oat-malt, and ground beans.

2. 2

   After fermentation, add fir rind, tops of fir and birch, cardamom seeds, and barberries.

3. 3

   Fill up and add ten new-laid eggs.

4. 4

   Stop up and let sit for two years.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 944. The excerpt below is the record exactly as published.

eighty gallons of water, brew it vnth. seven bushels of wheaten malt, one bushel of oat-malt, and one bushel of ground beans. When it has worked or fermented awhile in a hogshead not too full, put into it of inner rind of fir three pounds ; one pound of 'tops of fir and birch ; three handfuls of carduns henedictus; a handful or two of flowers from solis; bumet, betony, marjoram, penny-royal, wild MTJS ( 432 ) MUS thyme, of each a handful; two handfuls of elder-flowers ; thii'ty ounces of seeds of car- damon, bruised ; and one ounce of barberries, bruised

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