Red Metheglin
From The encyclopaedia of practical cookery, 1892
Serves 20
Sometimes referred to as red mead.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 521. The excerpt below is the record exactly as published.
3 pints of red-currant juice and 2 pints of black or igall. of white-currant juice, with 4oz. of beetroot cut into thin slices. This is sometimes called red mead. White Metheglin. — Put igall. of white-currant juice
Cook this with the app: pantry check, scaling, and the assistant.