Small Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
The yeast must be fresh and of good ale.
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
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 55. The excerpt below is the record exactly as published.
SMALL METHEGLIN Take to every quart of White-honey, six quarts of fair-water. Let it boil, until a third part be boiled 70 SIR KENELME DIG BIS away; skiming it as Itriseth: then put into it a small quantity of Ginger largely sliced; then put it out into earthen Pans, till it be Luke-warm, and so put it up into an earthen stand, with a tap in it. Then put to it about half a Porenger-ful of the best Ale- yes
Cook this with the app: pantry check, scaling, and the assistant.