My Lady Bellassises Meath

Name: My Lady Bellassises Meath
Ingredients: every Gallon of Honey; a pound or two of good Raisins of the Sun; a large hot tost

From The closet of Sir Kenelm Digby Knight opened, 1910

After 3-4 months, it will be pleasant and resemble white wine.

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

Nutrition per serving

17697Calories

31 gProtein

4789 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories17697 kcal

Protein31 g

Carbohydrates4789 g

Fiber31 g

Sugars4709 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium333 mg

Potassium6170 mg

Calcium604 mg

Iron31 mg

Magnesium271 mg

Phosphorus660 mg

Zinc13 mg

Copper3.2 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K16 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)10 mg

Folate130 mcg

Choline169 mg

Caffeine0 mg

Water989 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 43. The excerpt below is the record exactly as published.

MY LADY BELLASSISES MEATH The way of making is thus. She boileth the honey with Spring-water, as I do, till it be cleer scumed ; then to every Gallon of Honey, put in a pound or two of good Raisins of the Sun ; boil them well, and till the Liquor bear an Egge. Then pour it into a Cowl or Tub to cool. In about 24 hours it will be cool enough to put the yest to it, being onely Luke- warm : which do thus : spread yest upon a large hot tost

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