White Mead

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. To five gallons of water, add one gallon of the best honey.
  2. Set it on the fire, boil it together well, and skim it very clean.
  3. Take it off the fire, and set it by.
  4. Take two or three races of ginger, the like quantity of cinnamon and nutmegs, bruise all these grossly, and put them in a little Holland-bag in the hot liquor.
  5. Let it stand close covered till it be cold.
  6. Put as much ale-yeast to it as will make it work.
  7. Keep it in a warm place as they do ale.
  8. When it hath wrought well, run it up.
  9. At two months you may drink it, having been bottled a month.
  10. If you keep it four months, it will be the better.
Original Text
To make White Mead. To five gallons of water, add one gallon of the best honey; then set it on the fire, boil it together well, and skim it very clean; then take it off the fire, and set it by; then take two or three races of ginger, the like quantity of cinnamon and nutmegs, bruise all these grossly, and put them in a little Holland-bag in the hot liquor, and so let it stand close covered till it be cold; then put as much ale-yeast to it as will make it work. Keep it in a warm place as they do ale; and when it hath wrought well, run it up; at two months you may drink it, having been bottled a month: but if you keep it four months, it will be the better.
Notes
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