Small Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Ready to drink within 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
12000Calories
131 gProtein
3113 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories12000 kcal
Protein131 g
Carbohydrates3113 g
Fiber87 g
Sugars2979 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium751 mg
Potassium4885 mg
Calcium761 mg
Iron22 mg
Magnesium385 mg
Phosphorus2044 mg
Zinc32 mg
Copper4 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B65.3 mg
Vitamin B120.2 mcg
Thiamin (B1)33 mg
Riboflavin (B2)13 mg
Niacin (B3)124 mg
Folate7048 mcg
Choline175 mg
Caffeine0 mg
Water15762 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 66. The excerpt below is the record exactly as published.
SMALL METHEGLIN Take four Gallons of water, and set it over the fire. Put into it,when it is warm, eight poundsof honey; as the scum riseth,takeit clean off. When it is clear, put into it three Nutmegs quartered ; three or four Races of Ginger sliced ; Then let it boil a whole hour. Then take it off the fire, and put to it two handfuls of ground Malt ; stir it about with a round 92 SIR KENELME DIGBIS stick, till it be as cold as wort, when you put yest to it. Then strain it out into a pot or Tub, that hath a spiggot and faucet, and put to it a pint of very good Ale-yest
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Cook this with the app: pantry check, scaling, and the assistant.