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White Metheglin
From The encyclopaedia of practical cookery, 1892
Serves 20
Let it sit for a few months; it will become effervescent.
Presented as published in 1892. 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
1147Calories
12 gProtein
252 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1147 kcal
Protein12 g
Carbohydrates252 g
Fiber8.6 g
Sugars131 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1726 mg
Potassium405 mg
Calcium494 mg
Iron52 mg
Magnesium49 mg
Phosphorus114 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate208 mcg
Choline23 mg
Caffeine0 mg
Alcohol15 g
Water672 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 521. The excerpt below is the record exactly as published.
White Metheglin, using 3 pints of red-currant juice and 2 pints of black or igall. of white-currant juice, with 4oz. of beetroot cut into thin slices. This is sometimes called red mead. White Metheglin. — Put igall. of white-currant juice into a tub, pour over 4galls. of boiling water, and add 7 Alb. of honey and foz. of cream of tartar. Mix well, stirring for about a-quarfcer-of-an-hour, and let it stand to ferment. As soon as this has ceased and the liquor become clear, add lqt. of brandy
Cook this with the app: pantry check, scaling, and the assistant.