Worldwide Beekeeping
Sustainable Living => Recipes Using Honey => Topic started by: Bakersdozen on February 28, 2021, 02:04:25 pm
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I found this online. It's a digitized newspaper article dated 1769. https://preview.redd.it/riwo5xeph1k61.jpg?width=640&crop=smart&auto=webp&s=b3556ea596f076cd66d0d96071fc8f3c20a1a06a (https://preview.redd.it/riwo5xeph1k61.jpg?width=640&crop=smart&auto=webp&s=b3556ea596f076cd66d0d96071fc8f3c20a1a06a)
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That's a difficult read for me.
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Old English is difficult for me too. I found this translation.
The first recipe sure does make a lot!
To make Mead.
To five quarts of honey, put sixty quarts of water, eighteen races of sliced ginger, and one handful of rosemary; let them boil three hours, and be scummed perpetually; when it is cold put your yeast to it, and it will be fit to bottle in eight or ten days.
2] Or, take four gallons of water, and six pounds of honey, and the whites of three or four eggs; boil it and skim it, and then put two ounces of beaten ginger, and a little lemon peel; let it boil almost half an hour, then strain it, and when cold put to it a little yeast; and when it is white over, tun it up. At three weeks end bottle it up, and in ten days it will be fit to drink.
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Lets be nice and say its an innkeepers recipe.
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I'm tempted to try the second option....
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I'm tempted to try the second option....
Let us know how that works for you. Lemon, Ginger, and Honey is a great combination. It would be good on a hot summer day. I wonder what the eggs whites add?
RAST, that is a nice way to say it. ;D
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When I read the Subject line I thought darn that’s a bunch of mead recipes LOL.
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I wonder what the eggs whites add?
Egg whites are an old fining agent. (Makes the mead clear)
You still see it used occasionally in wines. I personally use kieselsol and chitosan, but will let you know. Definitely gonna try it when I have some down time now that I have an open carboy (just finished a hard cider on Tuesday)
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Keep us posted Zweefer.