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White Metheglin

From The closet of Sir Kenelm Digby Knight opened, 1910

This recipe is for making a honey-based alcoholic beverage.

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

WHITE METHEGLIN Take the Honey-combs, that the Honey is run out from them, and lay them in water over night ; next daystrain them, and put theLiquor a boiling; Then take the whites of two or three Eggs, and clarifie the THE CLOSET OPEVjED 6i Liquor. When you have so done, skim it clean. Then take a handful of Peny-royal ; four handful s of Angelica ; a handful of Rosemary ; a handful of Borrage ; a handful of Maidenhair, a handful of Harts-tongue ; of Liverwort, of Water-cresses, of Scurvy-grass, ana, a. handful ; of the Roots of Marsh mallows, Parsley, Fennel, ana, one Ounce. Let all these boil together in the Liquor, the space of a quarter of an hour. Then strain the Liquor from them, and let it cool, till it be Blood-warm. Put in so much honey, until an Egge swim on it ; and when your honey is melted, then put it into the Barrel. When it is almost cold, put a little Ale barm to it ; And when it hath done working, put into your bar- rel a bag of Spice of Nutmegs, Ginger, Cloves and Mace, and grains good store ; and if you will, put into a Lawn-bag two grains of Amber-greece and two grains of Musk
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Cook this with the app: pantry check, scaling, and the assistant.