My Lady Gowers White Meath

Ingredients

• Take to four Gallons of water
• one Gallon of Virgin-honey
• the whites of 3 or 4 Eggs

Method

1. 1

   Warm the water before adding honey.

2. 2

   Beat the egg whites to create scum.

3. 3

   When honey is melted and ready to boil, add an egg in its shell.

4. 4

   If it rises to the size of a groat, it's ready.

5. 5

   Boil for nearly an hour, optionally adding a bundle of herbs.

6. 6

   Once boiled, cool and add Ale-barm to ferment.

7. 7

   Cover and let it work overnight, then bottle after a month.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 34. The excerpt below is the record exactly as published.

MY LADY GOWERS WHITE MEATHE USED AT SALISBURY Take to four Gallons of water, one Gallon of Virgin-honey ; let the water be warm before you put in the honey ; and then put in the whites of 3 or 4 Eggs

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