Recipes from Kenelme Digbie, 1669

  • Glossary of terms.
  • List of Ingredients.
  • A Receipt to make Metheglin as it is made at Liege
  • White metheglin of my Lady Hungerford: which is exceedingly praised.
  • Some Notes about Honey
  • Mr. Corsellises Antwerp Meath
  • To make excellent Meathe.
  • A weaker, but very pleasant, Meathe.
  • An Excellent white Meathe.
  • A Receipt to make a Tun of Metheglin
  • The Countess of Bullingbrook's white Metheglin
  • Mr. Webbes Meath
  • My own Considerations for making of Meathe
  • Metheglin Composed by my Self Out of Sundry Receipts
  • My Lady Gowers white meath used at Salisbury
  • Sir Thomas Gower's Meteglin for health
  • Metheglin for Taste and Colour
  • An Excellent Way of Making White Metheglin
  • Another Way of Making White Metheglin
  • Another Way
  • Sack with Clove-gilly flowers
  • Mr. Webb's Ale and Bragot

  • Recipes from The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions for Cookery: As also for Preserving, Conserving, Candying, &c. First edition, London, 1669.

    Transcribed by Joyce Miller <msmead@doctorbeer.com>

    As noted, some recipes were transcribed by Steve Mercer, <steve.mercer@network.com>. He worked from the 1910 reprint of the 3rd edition of the book.


    Spencer W. Thomas
    spencer@umich.edu
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