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Anne Bayne booke [of recipes] circa 1700
Page 143
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(143) To make strong Mead Take a quart of honey & 4 quarts of water boile your water before you put in your honey & when it boiles take of all the skin. let it boile about an houre then take it of & power it into your stand. & when it is a right heat set on your yest & let it work for 4 daies. but after your yest is on doe not stir it till you draw it of into a vessell that will hold your quantity. & bung it close up & let it stand 6 moneths in a cool place then draw it of & bottle it. the [elder?] it is kept & the better.
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(143) To make strong Mead Take a quart of honey & 4 quarts of water boile your water before you put in your honey & when it boiles take of all the skin. let it boile about an houre then take it of & power it into your stand. & when it is a right heat set on your yest & let it work for 4 daies. but after your yest is on doe not stir it till you draw it of into a vessell that will hold your quantity. & bung it close up & let it stand 6 moneths in a cool place then draw it of & bottle it. the [elder?] it is kept & the better.
Szathmary Culinary Manuscripts and Cookbooks
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