Scots Recipes

White Metheglen

Ingredients:
Handful of Rosemary Handful of Thyme honey (2 pounds) with comb
2 eggs Cinnamon Nutmeg Ginger Yeast (barm) sweet-briar berries ( wild Rose Hips)

Procedure:
Take of Sweet-briar berries, of Rosemary, broad Thyme, of each a handful. Boil them in a quantity of fair water for half an hour ; then cleanse the water from the herbs, and let it stand 24 hours, until it be thorough cold. Then put your honey into it (honey which flowed from the Combs of it self in a warm place is best) make it so strong of the honey that it bear an egg (if you will have it strong) the breadth of a groat above the Liquor. This being done, lave and bounce it very well and often, that the honey and water may incorporate and work well together. After this boil it softly over a gentle fire, and scum it. Then beat the whites of eggs with their shells, and put into it to clarify it. After this, put some of it into a vessel, and take the whites of two eggs, and a little barm, and a small quantity of fine flower ; beat them well together, and put it into the vessel close covered, that it may work. Then pour the rest into it by degrees, as you do Beer. At last take a quantity of Cinnamon, 2 or 3 races of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang these in a little bag in the vessel.

Thus made, it will be as white as any White-wine.

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

Back to Recipes