To Make White Meath
From The closet of Sir Kenelm Digby Knight opened, 1910
Add spices in a bag and let it work before bottling.
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 62. The excerpt below is the record exactly as published.
TO MAKE WHITE MEATH Take Rose-mary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses, Agrimony, Marsh-mallow- leaves and flowers. Liver-wort, Maiden-hair, Be- tony. Eye-bright, Scabious, the bark of an Ash-tree, young Eringo- roots. Wild- Angelica, Ribwort, Sinacle, Roman -worm -wood. Tamarisk, Mother- thyme, Saxafrage, Philipendula
Cook this with the app: pantry check, scaling, and the assistant.