vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sack-Mead
From The encyclopaedia of practical cookery, 1892
Serves 20
Store in a cool, dry cellar.
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
Nutrition per serving
838Calories
2 gProtein
224 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein1.5 g
Carbohydrates224 g
Fiber1.6 g
Sugars221 g
Total Fat1 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium187 mg
Calcium53 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus25 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate37 mcg
Choline7.6 mg
Caffeine0 mg
Water995 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 479. The excerpt below is the record exactly as published.
Sack-Mead. — Boil lgall. of the best honey in 5galls. of water for an hour ; keep it well skinmied, take it off the fire, and leave in a cool place. Bruise slightly three sticks of ginger, two nutmegs, and one stick of cinnamon, tie them in a muslin bag, and put them into the liquor while still hot. When nearly cold, put in with the above a sufficient quantity of ale yeast
Cook this with the app: pantry check, scaling, and the assistant.