Sack Mead
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
If a large cask, keep it a twelvemonth in the cask.
Presented as published in 1900. 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
6610Calories
12 gProtein
1509 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories6610 kcal
Protein12 g
Carbohydrates1509 g
Fiber6.8 g
Sugars1490 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium214 mg
Potassium2334 mg
Calcium605 mg
Iron17 mg
Magnesium111 mg
Phosphorus218 mg
Zinc6.7 mg
Copper1.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A83 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.8 mg
Folate114 mcg
Choline40 mg
Caffeine0 mg
Alcohol148 g
Water4390 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 13. The excerpt below is the record exactly as published.
Sack Mead. To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon, add an ounce of hops ; then boil it half an hour. Let it stand till next day ; put it into your cask ; add a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.