White Meath

Name: White Meath
Ingredients: three Gallons of water; one Gallon of honey; a New-laid-egg; a good great handful of Thyme, Sweet-marjoram, Winter-savoury, Sweet-bryar, and Bay-leaves

From The closet of Sir Kenelm Digby Knight opened, 1910

Best made at Michaelmas and not drunk until Lent.

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 60. The excerpt below is the record exactly as published.

WHITE MEATH Take to every three Gallons of water, one Gallon of honey and set the water over the fire, and let the honey melt, before the water be too hot ; then put in a New-laid-egg

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