Hydromel, or Mead
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
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A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860).
Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients
1
1 ingredient
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four quarts of warm water
Method
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- Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water;
- when the honey is completely held in solution, pour it into a cask.
- When fermented, and become perfectly clear, bottle and cork it well.
- If properly prepared, it is a pleasant and wholesome drink;
- and in summer particularly grateful, on account of the large quantity of carbonic acid gas which it contains.
- Its goodness, however, depends greatly on the time of bottling, and other circumstances, which can only be acquired by practice.