by Bray Denard | Apr 19, 2016 | Bray Denard, Historical Recipes, Mead Recipes |
The Perfect T’ej BOMM I’ve spent nearly 2 years perfecting my T’ej recipe. What is perfect you ask? Fast, cheap, consistently delicious, and minimal tweaking. I’ve finally mastered the recipe according to these criteria. I’ve recently...
by Vicky Rowe | Sep 22, 2007 | Historical Recipes |
A Barrel of Very Good Meadfrom:The True Amazons: or, the Monarchy of Bees by Joseph Warder of Croyden, Physician (1765)"One hundred and twenty pounds will make a Barrel of very good Mead: But if you make it of clear Honey, then your best way is to allow four...
by Vicky Rowe | Jan 2, 2006 | Historical Recipes |
From:Geheym der Wynen ontdektofKunst om alle Blaauwe, Rosse, Lange Verwaaydeen andere onzuyvere Wynen, binnen korten tyd,zonder mangel schoon te maaken.Printed by Reynier van Kessel,in ‘s GraavenHaag1730 RECEPTOm MEE te maakenNeemt 90. stoop Regenwater, en 10....
by Vicky Rowe | Dec 28, 2005 | Historical Recipes |
submitted by Cindy Renfrow In these quotes from 16th-17th c. English sources, you will see that the best honey was allowed to drip out of the combs. After whatever dripped of its own accord was collected, the rest was pressed out. The combs were then washed in water...
