White Methe
From The closet of Sir Kenelm Digby Knight opened, 1910
This recipe is incomplete.
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
24631Calories
26 gProtein
6657 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories24631 kcal
Protein26 g
Carbohydrates6657 g
Fiber21 g
Sugars6620 g
Total Fat7.5 g
Saturated Fat4.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1014 mg
Potassium4561 mg
Calcium1211 mg
Iron35 mg
Magnesium432 mg
Phosphorus365 mg
Zinc18 mg
Copper5.3 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C43 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
Folate179 mcg
Choline183 mg
Caffeine0 mg
Water24081 g
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.
WHITE MEATHE 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 clean ; then put in a quarter of an Ounce of Mace ; so much Ginger ; half an Ounce of Nutmegs ; Sweet-marjoram, Broad-thyme and Sweet-Bryar
Cook this with the app: pantry check, scaling, and the assistant.