To Make White Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Eringo roots improve flavor.
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 57. The excerpt below is the record exactly as published.
TO MAKE WHITE METHEGLIN Take to three Gallons of Spring-water, one of Honey ; first let it gently melt, then boil for an hour, continually skiming it ; then put it into an earthen or woodden vessel,and when itislittle more then Blood-warm, set it with Ale-yest, and so let it stand twelve hours ; then take off the Yest, and Bottle it. Put in it Limon-peel and Cloves, or what bestpleaseth yourtasteofHerbsor Spices. Eri
Cook this with the app: pantry check, scaling, and the assistant.