To Make Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Ready to drink in about three weeks to a month.
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
23032Calories
142 gProtein
6103 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories23032 kcal
Protein142 g
Carbohydrates6103 g
Fiber95 g
Sugars5958 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1351 mg
Potassium6924 mg
Calcium1433 mg
Iron37 mg
Magnesium609 mg
Phosphorus2189 mg
Zinc40 mg
Copper6.6 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B66.2 mg
Vitamin B120.2 mcg
Thiamin (B1)33 mg
Riboflavin (B2)15 mg
Niacin (B3)129 mg
Folate7121 mcg
Choline255 mg
Caffeine0 mg
Water31509 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 50. The excerpt below is the record exactly as published.
TO MAKE METHEGLIN Take eight Gallons of water, and set it over a clear fire in a Kettle ; and when it is warm, put into it sixteen pounds of very good honey ; stir it well to- gether, till it be all mixed ; and when it boileth,take off the scum,and put intwo large Nutmegs cut into quarters, and so let it boil at least an hour. Then take it off, and put into it two good handfuls of grinded Malt, and with a white staff keep beating it together, till it be almost cold ; then strain it through a hair sieve into a tub, and put to it a wine pint of Ale-yest
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Cook this with the app: pantry check, scaling, and the assistant.