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Weekend Cooking
Jul. 16th, 2022 05:08 pmTO MAKE METHEGLIN (modern day mead)
Take four Gallons of water and one of Honey; boil and skim it: then put into it, Liverwort, Harts-tongue, Wild-carrot, and Yarrow, a little Rosemary and Bays, one Parsly-root, and a Fennel-root; let them boil an hour altogether. You may, if you please, hang a little bag of spice in it. When it is cold, put a little barm to it, and let it work like Beer. The roots must be scraped, and the Pith taken out.
Source:
The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby: First printed in 1669, the book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby's travels around Europe and his social connection. Sir Kenelm Digby (11 July 1603 – 11 June 1665) was an English courtier and diplomat. He was also a highly reputed natural philosopher, astrologer and known as a leading Roman Catholic intellectual and Blackloist, but his recipes became his most famous legacy.
Take four Gallons of water and one of Honey; boil and skim it: then put into it, Liverwort, Harts-tongue, Wild-carrot, and Yarrow, a little Rosemary and Bays, one Parsly-root, and a Fennel-root; let them boil an hour altogether. You may, if you please, hang a little bag of spice in it. When it is cold, put a little barm to it, and let it work like Beer. The roots must be scraped, and the Pith taken out.
Source:
The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby: First printed in 1669, the book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby's travels around Europe and his social connection. Sir Kenelm Digby (11 July 1603 – 11 June 1665) was an English courtier and diplomat. He was also a highly reputed natural philosopher, astrologer and known as a leading Roman Catholic intellectual and Blackloist, but his recipes became his most famous legacy.
