The Countess of Bullingbrook's white Metheglin
Take eight Gallons of
Conduit-water,
and boil it very well; then
put in as much Honey in it, as will
bear an Egge, and stir it well
together. Then set it upon the fire, and put in the whites of four Eggs to
clarifie it; And as the scum riseth, take it off clean: Then put in a
pretty quantity Rosemary, and let it boil, till it tasteth a little of it:
Then with a Scummer take out the Rosemary, as fast as you can, and let it
boil half a quarter of an hour; put it into earthen pans to cool; next
morning put it into a barrel, and put into it a little
barm, and an Ounce
of Ginger scraped and sliced; And let it stand a Month or six Weeks. Then
bottle it up close; you must be sure not to let it stand at all in Brass.
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 <jmiller@genome.wi.mit.edu>