Sweet-Bryar Mead

Ingredients

• 20 Gallons of the first boiled and settled water
• six handfuls of Sweet-bryar-leaves
• as many of Cowslip flowers
• as many of Primrose-flowers
• as many of Rosemary-flowers
• half a handful of Wild thyme
• a sixth part of honey

Method

1. 1

   Boil the herbs in water for 15-30 minutes.

2. 2

   Take the clear liquid and dissolve honey in it.

3. 3

   Boil until well skimmed and clarified.

4. 4

   Tun it with ale yeast when cool, and let it work.

5. 5

   After sufficient working, bottle it.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 40. The excerpt below is the record exactly as published.

20 Gallons of the first boiled and settled water, boil six handfuls of Sweet-bryar-leaves, as many of Cowslip flowers, as many of Primrose- flowers, and as many of Rosemary-flowers ; and half a handful of Wild thyme, during the space of a quarter or half an hour. Then take the clear, and dissolve in it a sixth part of honey

Cook this with the app: pantry check, scaling, and the assistant.