The Countess of Bullingbrook's White Metheglin

Ingredients

• eight Gallons of Conduit-water
• put as much Honey in it, as will bear an Egge
• the whites of four Eggs
• put in a pretty quantity of Rosemary
• an Ounce of Ginger scraped and sliced
• put into it a little barm

Method

1. 1

   Boil the Conduit-water well, add honey until it bears an egg, stir well, and clarify with egg whites.

2. 2

   Remove scum, add rosemary, boil until it tastes of rosemary, then cool in earthen pans.

3. 3

   Transfer to a barrel, add barm and ginger, and let it stand for a month or six weeks before bottling.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 27. The excerpt below is the record exactly as published.

THE COUNTESS OF BULLINGBROOK'S WHITE METHEGLIN Take eight Gallons of Conduit-water, and boil it 14 SIR KEN ELMS DIGBIS very well ; then put as much Honey in it, as will bear an Egge, and stir it well together. Then set it upon the fire, and put in the whites of four Eggs to clarifie it ; And as the scum riseth, take it off clean : Then put in a pretty quantity of Rose- mary, and let it boil, till it tasteth a little of it : Then with a scummer take out the Rosemary, as fast as you can, and let it boil half a quarter of an hour ; put it into earthen pans to cool ; next morning put it into a barrel, and put into it a little barm, and an Ounce of Ginger scraped and sliced

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