To Make Mead
From the treasured pages of Cookery book of Jane Webb, compiled by several people
Written by Jane Webb
To Make Mead
"To every Gallon of Water put two pound of Honey mix the honey & water well together cold then boyl & skim it as long as any scum will rise and in the boyling take a sprigg of rosemary & 2 or 3 spriggs of sweet bryer hold it in your hand and stir it round till it has had 3 or 4 boyles then put it into a tub that is fitt for it with the rinds of two Lemmons and the Juice and when your liquor is almost cold spread a toast or two with good ale yeast and put to it and ye next day put it into a Vessell that will just hold it you may tye a few cloves & mace in a rag & put in the Vessell & the whites of 6 Eggs beat you may put in primrose flowers or Cowslips it will be fit to bottle in ten days"
Note on the Original Text
This recipe, written in the natural language of its era, employs long, flowing sentences and omits many details modern cooks take for granted, such as exact temperatures and times. The spelling reflects the conventions of early-modern English, with 'boyl' for 'boil' and 'ye' as the archaic spelling for 'the'. Quantities are given relative to the size of the batch ('to every Gallon...'), a flexible method that empowered cooks to scale as needed. Directions are conversational, expecting familiarity with basic brewing and fermentation techniques, such as skimming, racking, and the use of ale yeast. The options for clarifying (egg whites) and flavoring (flowers, herbs, spices) reveal both creativity and resourcefulness in early 18th-century kitchens.
Title
Cookery book of Jane Webb, compiled by several people (1738)
You can also click the book image above to peruse the original tome
Writer
Jane Webb
Era
1738
Publisher
Unknown
Background
A delightful glimpse into the culinary world of early 18th-century England, this manuscript offers a playful array of recipes and kitchen wisdom, reflecting the tastes and ingenuity of its era.
Kindly made available by
Folger Shakespeare Library
This mead recipe comes from the early to mid-18th century, attributed to Jane Webb, and reflects the tradition of home brewing in England between 1725 and 1750. Mead, a honey-based fermented beverage, was popular throughout Europe and often flavored with herbs, spices, and flowers, depending on seasonal availability and household resources. The recipe is practical, focusing on accessibility and use of common kitchen ingredients. During this period, meadmaking was a staple of domestic skill, practiced by women in the household, emphasizing the use of local botanical additions as both flavorings and possible medicinal agents. The blending of citrus, herbs, and florals in this recipe highlights the late Baroque fondness for layered flavors and aromas.
In the 18th century, this recipe would have been made with large copper or iron cauldrons hung over open fires for boiling. Wooden spoons or ladles and strong arms were used to mix and stir in the herbs. The 'tub that is fitt for it' was a large wooden or ceramic vessel used for cooling and primary fermentation. Bread would be baked fresh in a hearth oven, and ale yeast would be scraped from the dregs of brewing barrels. Herbs and botanicals were gathered from kitchen gardens or hedgerows, and muslin or fine linen cloth was used to tie up spices. Straining and bottling were done using funnels, jugs, and hefty glass or stoneware bottles corked and sealed with wax.
Prep Time
20 mins
Cook Time
30 mins
Servings
14
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 5.3 lbs honey
- 1.6 gallons water
- 1 sprig fresh rosemary
- 2-3 sprigs sweet briar (rose leaves/petals or omitted if not available)
- Rind and juice of 2 lemons
- 2 slices bread or toast (for spreading yeast)
- 0.7 oz good quality ale yeast or active dried brewing yeast
- 3-4 whole cloves (optional, tied in muslin)
- 0.5 teaspoon ground mace or 2 small blades whole mace (optional, tied in muslin)
- 6 egg whites, lightly beaten (optional, for fining/clarifying)
- 2 handfuls of primrose flowers or cowslips (optional, for flavor and tradition)
Instructions
- To prepare this mead using modern imperial measures, begin by mixing 5.3 lbs of honey with 1.6 gallons of cold water, stirring thoroughly to combine.
- Bring the mixture gently to a boil in a large pot, skimming off any foam as it rises.
- As it boils, hold a sprig of fresh rosemary and 2-3 sprigs of sweet briar (or substitute with rose leaves/petals if unavailable) in your hand and swish them through the liquid for several minutes, then remove.
- Pour the boiled mixture into a large sterile tub or fermenter.
- Add the peeled rind and juice of two lemons.
- Allow the liquid to cool to about room temperature (around 77°F).
- Spread two pieces of toast with a generous layer of good ale yeast (or use 0.7 oz active brewing yeast) and float them atop the cooled mead, covering but not sealing the tub.
- After 24 hours, strain and transfer the mead to a fermentation vessel just large enough to hold it.
- Optionally, add a muslin bag filled with a few whole cloves and a pinch of mace.
- You may also beat 6 egg whites lightly and stir them in, and optionally add a handful of primrose or cowslip flowers.
- Allow to ferment for 10 days, then bottle and seal.
Estimated Calories
260 per serving
Cooking Estimates
It takes about 30 minutes to prepare and cook the mead mixture before fermentation. Most of the time is spent waiting for fermentation, but actual hands-on time is much shorter. The recipe makes about 7 liters, which is roughly 14 servings of 500 ml. Each serving has about 260 calories, mostly from the honey.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes