Mead. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

mead base

six gallons of water ↝ Water, tap [Tap water]
fourteen pounds of honey ↝ Honey [Sweets]
three or four eggs, with the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

flavoring

balm, sweet marjoram, and sweet briar, of each ten sprigs
balm, sweet marjoram, and sweet briar, of each ten sprigs ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
balm, sweet marjoram, and sweet briar, of each ten sprigs ↝ Cherries, sweet, raw [Fruits and Fruit Juices]
half an ounce of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the same of mace ↝ Spices, mace, ground [Spices and Herbs]
twenty cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a race of ginger sliced very thin ↝ Ginger root, raw [Vegetables and Vegetable Products]

fermentation

six ounces of syrup of citron ↝ Syrup, NFS [Jams, syrups, toppings]
one spoonful of ale yest ↝ Whiskey and ginger ale [Liquor and cocktails]
as much ale yest as will spread it over thin ↝ Whiskey and ginger ale [Liquor and cocktails]

finishing

a quart of the best Rhenish wine ↝ Wine, rice [Wine]

baking the bread

A sufficient quantity of coarse bread to cover the barrel

Instructions (13)

In six gallons of water dissolve fourteen pounds of honey.
then add three or four eggs, with the whites.
set it upon the fire, and let it boil half an hour.
Put into it balm, sweet marjoram, and sweet briar, of each ten sprigs, half an ounce of cinnamon, the same of mace, twenty cloves, and half a race of ginger sliced very thin.
let it boil a quarter of an hour.
then take it off the fire, pour it into a tub, and let it remain till nearly cold.
Take six ounces of syrup of citron, and one spoonful of ale yest; beat them well together, put it into the liquor, and let it stand till cold.
Take a sufficient quantity of coarse bread to cover the barrel, and bake it very hard.
then take as much ale yest as will spread it over thin, put it into the liquor, and let it stand till it comes to a head.
Strain it out.
put the liquor into a cask, and add to it a quart of the best Rhenish wine.
When it has done working, stop it up close, and let it stand a month.
then draw it out into bottles; tie the corks down close; and let them stand a month.

Original Text

Mead. No. 1.

In six gallons of water dissolve fourteen pounds of honey; then add three or four eggs, with the whites; set it upon the fire, and let it boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of each ten sprigs, half an ounce of cinnamon, the same of mace, twenty cloves, and half a race of ginger sliced very thin: let it boil a quarter of an hour; then take it off the fire, pour it into a tub, and let it remain till nearly cold. Take six ounces of syrup of citron, and one spoonful of ale yest; beat them well together, put it into the liquor, and let it stand[375] till cold. Take a sufficient quantity of coarse bread to cover the barrel, and bake it very hard; then take as much ale yest as will spread it over thin, put it into the liquor, and let it stand till it comes to a head. Strain it out; put the liquor into a cask, and add to it a quart of the best Rhenish wine. When it has done working, stop it up close, and let it stand a month; then draw it out into bottles; tie the corks down close; and let them stand a month.

Notes

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