The Wonders of Honey

For the 4th of July muster, the members were asked to bring some refreshments to the fort. I was looking in my cookbooks for some non-alchoholic drinks since this is a dry site and was amazed that back in the 18th century day, more receipts were written about brewskies than non-brewskies. I ended up making scratch lemonade (without lavendar because “the boss” doesn’t like it. I did come across a receipt that intrigued me , however, that although can end up being highly alcoholic (mead) can also be drunk before fermentation. Watch for this in the Camp ala Coon  this August.

In the book, BACKCOUNTRY HOUSEWIFE, by Kay Moss, I found a recipe for  Metheglin.

In the original book, Marth Washington’s Booke of Cookery, 1715, the receipt is as follows:

“Take a quart of honey and 6 quarts of water. Let it boyle a hird part away, and boyle with it 3 races of ginger. When cold, put it in a pot which hath a spicket and put yeast into it and let it stand three days. THen bottle it up andput into the bottles a little leamon and a stick of cinnamonanda few raisins of the sun andlet it be a fortnight befor you drink it.”

Ms. Moss redacted the recipe.

Take one quart of honey, 5 quarts of water , a ginger root as long as your hand and 1 lemon, shopped. Simmer for about a half hour. Let stand over night and strain. (I’m going to add the yeast, raisins and cinnamon because it sounds wonderful)

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