Take five quarts and a pint of water, warm it, and put to it a quart of honey, and to every gallon of liquor one lemon, and a quarter of an ounce of nutmegs; it must boil till the scum rise black, and if you will have it quickly ready to drink, squeeze into it a lemon when you tun it, and tun it cold.
[ To make Metheglin.]
Take all sorts of herbs that are good and wholesome as balm, mint, rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them, and let the liquor stand till the next day, being setled take two gallons and a half of honey, let it boil an hour, and in the boiling scum it very clean, set it a cooling as you do beer, and when it is cold, take very good barm and put it into the bottom of the tub, by a little & a little as to beer, keeping back the thick setling that lieth in the bottom of the vessel that it is cooled in; when it is all put together cover it with a cloth and let it work very near three days, then when you mean to put it up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four days, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent, when you heare it make a noise as it will do, or else it will break the vessel.
Sometimes make a bag and put in good store of slic’t ginger, some cloves and cinamon, boil’d or not.
[Section XII.]
To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
[ To make Apple Cream.]
TAke twelve pippins, pare and slice, or quarter them, put them into a skillet with some claret wine, and a race of ginger sliced thin, a little lemon-peel cut small, and some sugar; let all these stew together till they be soft, then take them off the fire and put them in a dish, and when they be cold take a quart of cream boil’d with a little nutmeg, and put in of the apple stuff to make it of what thickness you please, and so serve it up.