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Miss Collins recipe collection manuscript, 19th century?
Page 8
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Metheglin To ten gallons of warm water, put as much honey as will make it strong enough to bear an Egg, or one pound of honey to a quart of water, then boil it an hour, and be sure not to scum, or touch it till it boils, In the boiling put a bag or spice, viz: Ginger three or four ounces, cut small, two nutmegs cut in pecies, quarter an ounce of cinnamon, ditto of cloves whole, a little mace whole, squeeze the bag from time to time with your hand and let it continue to boil in the liquor till it tastes as much of the spices as you wish it, when almost cold add one quart of brandy, and three or four spoonsful of good yeast, fill your Vessel, and work it as you do beer, tun it up, and when fine, bottle it, it is the better for remaining in cask a few months.
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Metheglin To ten gallons of warm water, put as much honey as will make it strong enough to bear an Egg, or one pound of honey to a quart of water, then boil it an hour, and be sure not to scum, or touch it till it boils, In the boiling put a bag or spice, viz: Ginger three or four ounces, cut small, two nutmegs cut in pecies, quarter an ounce of cinnamon, ditto of cloves whole, a little mace whole, squeeze the bag from time to time with your hand and let it continue to boil in the liquor till it tastes as much of the spices as you wish it, when almost cold add one quart of brandy, and three or four spoonsful of good yeast, fill your Vessel, and work it as you do beer, tun it up, and when fine, bottle it, it is the better for remaining in cask a few months.
Szathmary Culinary Manuscripts and Cookbooks
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