To Make White Meath

Name: To Make White Meath
Ingredients: six Gallons of water; six quarts of honey; a quarter of ounce of Mace; half an ounce of Nutmegs; a handful of Sweet-marjoram, Broad-thyme, and Sweet-bryar

From The closet of Sir Kenelm Digby Knight opened, 1910

This recipe yields a flavorful meath.

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

24619Calories

25 gProtein

6654 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories24619 kcal

Protein25 g

Carbohydrates6654 g

Fiber21 g

Sugars6620 g

Total Fat7.4 g

Saturated Fat4.3 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium1012 mg

Potassium4502 mg

Calcium1209 mg

Iron35 mg

Magnesium426 mg

Phosphorus361 mg

Zinc18 mg

Copper5.3 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A3.5 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)3.1 mg

Niacin (B3)10 mg

Folate177 mcg

Choline179 mg

Caffeine0 mg

Water24070 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 WHITE MEATH Take six Gallons of water, and put in six quarts of honey, stirring it till the honey be throughly melted ; then set it over the fire, and when it is ready to boil, skim it very clean. Then put in a quarter of ounce of Mace, so much Ginger, half an ounce of Nutmegs

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