White Metheglin
From The closet of Sir Kenelm Digby Knight opened, 1910
Adjust water quantity based on desired strength.
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
4088Calories
4 gProtein
1108 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4088 kcal
Protein4.1 g
Carbohydrates1108 g
Fiber3 g
Sugars1103 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium175 mg
Potassium752 mg
Calcium208 mg
Iron5.8 mg
Magnesium69 mg
Phosphorus55 mg
Zinc3 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline30 mg
Caffeine0 mg
Water4249 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 38. The excerpt below is the record exactly as published.
WHITE METHEGLIN Take to every quart of honey, 4, 5, or 6, quarts of water ; boil it on a good quick fire as long as any scum riseth ; as it boils, put about half a pint of water at a time very often, and scum it very well as it riseth ; and be sure to keep it up to the same height and quantity as at the first : Put into it a little Rosemary, according to the quantity that you make, and boil it half a quarter of an hour ; scum it very well. You may put a little Ginger into it, onely to give it a taste there- of, and let it have a little walm of heat after it. Then take and put it into a Woodden vessel,(which must be well scalded, least it taste of any thing) let it stand all night, and the next morning strain it through a sieve of hair. Then if you please, you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water ; and when it is cold, strain it, to the rest, and put to it a little good light barm. That which you make in the winter, you must let it stand three days and three nights covered up, before you bottle it up ; and two nights in summer, and then bottle it up. But be sure, you scum off the barm before the bott- ling up. THE CLOSET OPECNJD 35 Your Vessel, which you intend to boil your Meath in, must stand in scalding water, whilst you boil your Meath ; it will drink up the less of your Meath. Four spoonfuls of good new Ale- barm
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Cook this with the app: pantry check, scaling, and the assistant.