Mead

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Mead Base

fifteen gallons of water ↝ Water, tap [Tap water]
thirty pounds of honey ↝ Honey [Sweets]

Lemon Infusion

sixteen lemons cut in halves ↝ Lemon, raw [Citrus fruits]
a gallon of the liquor

Cowslip Infusion

seven pecks of cowslips
the rest of the liquor

Fermentation

eight spoonfuls of new yeast ↝ Yeast [Not included in a food category]
a handful of sweet briar ↝ Cherries, sweet, raw [Fruits and Fruit Juices]

Instructions (10)

To fifteen gallons of water put thirty pounds of honey.
Boil it till one gallon is wasted.
Scum it, then take it off the fire.
Have ready sixteen lemons cut in halves.
Take a gallon of the liquor, and put it to the lemons.
Put the rest of the liquor into a tub, with seven pecks of cowslips, and let them stand all night.
Then put in the liquor with the lemons, eight spoonfuls of new yeast, and a handful of sweet briar.
Stir them all well together, and let it work three or four days.
Then strain it, and put it in your cask.
In six months time you may bottle it.

Original Text

TO fifteen gallons of water put thirty pounds of honey, boil it till one gallon is wasted, scum it, then take it off the fire, have ready sixteen lemons cut in halves, take a gallon of the liquor, and put it to the lemons, put the rest of the liquor into a tub, with seven pecks of cowslips, and let them stand all night, then put in the liquor with the lemons, eight spoonfuls of new yeast, and a handful of sweet briar, stir them all well together, and let it work three or four days, then strain it, and put it in your cask, and in six months time you may bottle it.

Notes

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