Recipe Manuscript

To Make Mead

Name: To Make Mead
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 20
Cuisine: European
Ingredients: 9.5 liters water; 900 grams white sugar; 3 pieces (approx. 5-cm each) fresh ginger root; 10 grams dried rosehips (substitute for sweet briar); 2–3 sprigs fresh rosemary; 225 grams dried raisins; 4 lemons, sliced (with skin); 6 tablespoons (90 ml) fresh baker's yeast

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Mead

"Take 10 quarts of Water 2 pound of lofe Shuger 3 rasins of ginger a litle sweet brear 2 or 3 sprigs of rosemary boyle them all togather & skim it then take half a pound of dr Rasines put them in to your Vessill & putto them your Liquor then put in 4 Lemons slise them skin & all then let it stand till it be Could & put in 6 spoonfull of new yest let it stand a week or 10 dayes then botle it and Corke it up cloose"

Note on the Original Text

This recipe is written in the loose, narrative style of early modern English household manuscripts—heavy on the process, light on exact measurements and times. Spelling is highly variable and phonetic ('Shuger' for sugar, 'boyle' for boil, 'Could' for cool, 'yest' for yeast), reflecting both the period's lack of standardization and the author's dialect. Punctuation is sparse or missing, so instructions flow in long, continuous sentences, requiring the reader to interpret steps logically.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This mead recipe is drawn from the manuscript cookbook of Rachel Kirk, dating to 1707. It reflects early 18th-century English household brewing, where mead held a special place as a convivial, mildly intoxicating beverage made from sugar, water, and aromatic herbs. At the time, mead could be flavored with herbs (like sweet briar and rosemary) and citrus to lend not only flavor, but supposed health benefits. The recipe pre-dates widespread commercial brewing and highlights the resourcefulness of home brew practices common in both town and countryside estates.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would have required a large copper or earthenware brewing kettle for boiling the mixture over an open hearth or fire. A wooden spoon for skimming and stirring, a lidded ceramic or wooden brewing vessel (known as a 'vessell') for fermenting the mead, cloths or muslin for straining, and glass or stoneware bottles sealed with natural corks were typical. Measuring was done by eye or by household measures (quarts, pounds, spoonfuls).

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

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

2.5 gallons water
2 pounds white sugar
3 pieces (approx. 2-inch each) fresh ginger root
1/3 ounce dried rosehips (substitute for sweet briar)
2–3 sprigs fresh rosemary
8 ounces dried raisins
4 lemons, sliced (with skin)
6 tablespoons (3 fl oz) fresh baker's yeast

Instructions

To make a historical mead in a modern kitchen, begin by measuring 2.5 gallons of water and placing it in a large stockpot.
Add 2 pounds of white sugar, three pieces (approx.
2-inch) of fresh ginger root, a small handful (about 1/3 ounce) of sweet briar (use dried rosehips as a substitute), and 2–3 sprigs of fresh rosemary.
Bring the mixture to a gentle boil, skimming any foam from the surface as it appears.
Once simmering, add in 8 ounces of dried raisins and stir briefly.
Pour the hot liquid into a fermentation vessel over the raisins.
Slice four whole lemons (with skin), remove any seeds if desired, and add to the vessel.
Allow the mixture to cool to room temperature.
When cool, stir in 6 tablespoons (about 3 fluid ounces) of fresh baker's yeast.
Cover and let it ferment for 7–10 days, then strain, bottle the mead, and seal tightly.

Estimated Calories

150 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and 40 minutes to simmer the mixture. Each serving contains roughly 150 calories, assuming the final mead is divided into 20 glasses. These estimates help you plan your time and know what to expect for each serving.

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.