White Metheglin of My Lady Hungerford

Ingredients

• one good handful of Strawberry-leaves
• half a handful of Violet leaves
• half as much Sorrel
• a Douzen tops of Rosemary
• four or five tops of Baulme-leaves
• a handful of Harts-tongue
• a handful of Liver-worth
• a little Thyme
• a little Red-sage
• half an Ounce of Cloves
• as much Nutmeg
• four or five Races of Ginger

Method

1. 1

   Mix honey with water until dissolved.

2. 2

   Boil until clear and skimmed.

3. 3

   Add herbs and boil for about an hour.

4. 4

   Cool, then transfer to a barrel.

5. 5

   Add bruised spices in a bag, stop it close.

6. 6

   Allow to ferment and give vent as needed.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 24. The excerpt below is the record exactly as published.

WHITE METHEGLIN OF MY LADY HUNGERFORD: WHICH IS EXCEED- INGLY PRAISED Take your Honey, and mix it with fair water, until the Honey be quite dissolved. If it will bear an Egge to be above the liquor, the breadth of a groat, it is strong enough ; if not, put more Honey to it, till it be so strong; Then boil it, till it be clearly and well skimmed ; Then put in one good handful of Strawberry-leaves, and half a handful of Violet leaves ; and half as much Sorrel : a Douzen tops of Rosemary ; four or five tops of Baulme-leaves: a handful of Harts-tongue, THE CLOSET OPECNjED 7 and a handful of Liver-worth; a little Thyme, and a little Red-sage; Let it boil about an hour; then put it into a Woodden Vessel, where let it stand, till it be quite cold ; Then put it into the Barrel ; Then take half an Ounce of Cloves, as much Nutmeg ; four or five Races of Ginger

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