My Lord Herbert's Meath

Name: My Lord Herbert's Meath
Ingredients: Take ten Gallons of water; to every Gallon of water a quart of honey; a handful and a half of Rosemary; one Ounce of Mace; one Ounce and a half of Nutmegs; asmuch Cinamon; halfan Ounce of Cloves; a quarter of a pound of Ginger scraped and cut in pieces

From The closet of Sir Kenelm Digby Knight opened, 1910

Ready to drink after three weeks.

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

4670Calories

11 gProtein

1199 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories4670 kcal

Protein11 g

Carbohydrates1199 g

Fiber25 g

Sugars1129 g

Total Fat27 g

Saturated Fat15 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium1739 mg

Potassium2080 mg

Calcium1483 mg

Iron13 mg

Magnesium630 mg

Phosphorus247 mg

Zinc5.3 mg

Copper5.4 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A19 mcg

Vitamin E1.6 mg

Vitamin K21 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.9 mg

Folate102 mcg

Choline72 mg

Caffeine0 mg

Water38145 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 54. The excerpt below is the record exactly as published.

MY LORD HERBERT'S MEATH Take ten Gallons of water ; and to every Gallon of water a quart of honey, a handful and a half of Rose- mary, one Ounce of Mace,one Ounce and a half of Nutmegs,asmuchCinamon,halfanOunce of Cloves, a quarter of a pound of Ginger scraped and cut in pieces

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