A weaker, but very pleasant, Meathe.
To every quart of Honey take six of water; boil it till 1/3 be
consumed, skimming it well all the while. Then pour it into an open Fat,
and let it cool. When the heat is well slakened, break into a Bowl-full of
this warm Liquor, a Newlaid egge, beating the yolk and white well with it;
then put it into the Fat to all the rest of the Liquor, and stir it well
together, and it will become very clear. Then pour it into a fit very
clean Barrel, and put to it some
Mother of Wine, that is in it's best
fermentation or working, and this will make the Liquor work also. This
will be ready to drink in three or four Months, or sooner.
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 <firstname.lastname@example.org>