To Make Metheglin

Ingredients

• Take of Rosemary three handfuls
• of Winter-savory a Peck by measure
• Organ and Thyme, as much
• White-wort two handfuls
• Blood-wort half a peck
• Hyssop two handfuls
• Marygolds, Borage, Fennil, of each two handfuls
• Straw-berries and Violet-leaves, of each one handful
• Of Harts-tongue, Liverwort a peck
• Ribwort half a peck
• of Eglantine with the Roots, a good quantity
• Wormwood as much as you can gripe in two hands
• and of Sorrel, Mead-sutt Bettony with the Roots
• Blew-bottles with the Roots, the like quantity
• of Eye-bright two handfuls
• Wood-bind one handful

Method

1. 1

   Take all these herbs and order them so that the hot herbs may be mastered with the cool.

2. 2

   Boil your water and herbs for three or four hours, adding more water as it boils away.

3. 3

   Strain it, add honey, and mash well together.

4. 4

   Test with a New-laid-egg to ensure strength.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 54. The excerpt below is the record exactly as published.

TO MAKE METHEGLIN Take of Rosemary three handfuls,of Winter-savory a Peck by measure, Organ and Thyme, as much, White- wort two handfuls. Blood-wort half a peck, Hyssop two handfuls, Marygolds, Borage, Fennil, of each two handfuls ; Straw-berries and Violet- leaves, of each one handful ; Of Harts-tongue, Liverwort a peck ; Ribwort half a peck, of Eglan- tine with the Roots, a good quantity ; Wormwood as much as you can gripe in two hands ; and of Sor- rel, Mead-sutt Bettony with the Roots, Blew-bot- tles with the Roots, the like quantity ; of Eye- bright two handfuls. Wood-bind one handful

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