Recipe Manuscript

To Make Mead The Best Way

Name: To Make Mead The Best Way
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 24
Cuisine: European
Ingredients: 18.6 liters water (4 UK gallons + 1 quart); 1.8 kg granulated sugar; 1.4 liters (approx. 2.0 kg) honey; 1 small bunch lemon balm (about 10g); 1 small bunch sweet marjoram (about 10g); 1 small bunch sweet brier (dog rose) (about 10g) (or substitute: rose petals); 1 sprig rosemary; 3-4 bay leaves; 2 g whole cloves; 7 g fresh ginger, sliced; 2-3 raisins; 4 lemons (juice and peel of one); Handful (approx. 20g) fresh cowslips (or substitute: primrose or another edible flower); 570 ml (1 pint) fresh brewer's yeast (or modern active wine/brewing yeast); About 60g loaf sugar, cut into 10g lumps (or 1 sugar cube per bottle)

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 The Best Way

"To 4 gallans & a quart of Water boyled suery well 4 pound of suger 2 good quarts of honey & a litle banm a litle sweet marger'm a litle sweet brier a Sprig of Rose Mary 3 or 4 bay Leaues ty them all togather & let them boyle in the water then put in your suger & honey & put in a peny of Cloues 2 or 3 rasins of ginge slise tye them in a rag & boyle them all to gather 4 Lemons skin of one soyle in amongst it when it is boyled up take of the scim & Juse & work them all togather boyle them well & put in your Juse & Lemon skin when it is Could not forgetting a handfull of Cowslops set on a pint of new yeast ding it in 2 a day for 3 dayes let it stand while it be Cleare then bottle it of not forgeting to put in euery bottle a lump of Lofe shuger."

Note on the Original Text

This recipe is written in the habitual shorthand of early 18th-century English: abbreviations abound, spelling is creative, and punctuation is rare. Quantities drift from precise ("4 pound of suger") to ambiguous ("a litle banm"). Techniques like tying herbs and spices together and periodic yeast addition reveal practical, hands-on cooking methods. Phonetic spelling—"boyled suery well" for "boiled very well"—was typical before standardized dictionaries, so a modern reader must read aloud or in context for meaning.

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 comes from the 1707 manuscript of Rachel Kirk, capturing an era when mead was a popular drink across England, enjoyed both for refreshment and as a gentle tonic. Mead was especially favored in rural households, using honey from local hives and a mixture of medicinal and aromatic herbs drawn from the kitchen garden. In 1707, sugar was still a luxury, but its inclusion here speaks to the growing accessibility for the upper-middle class. The colorful list of herbs and wildflowers reflects a deep-rooted knowledge of local flora, while the recipe’s careful method of adding yeast and bottling suggest awareness of both old and new fermentation techniques.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a large cauldron or copper kettle for boiling water and mixing the ingredients. Herbs and spices would be tied in linen cloth or muslin, both common kitchen fabrics. A wooden spoon—well-seasoned from long use—would stir the mead, while a ladle would skim off any scum. Earthenware or wooden fermentation vessels, covered with cloth, would allow the mead to ferment. Glass bottles sealed with cork or wax, each dosed with sugar, would serve as storage, ready to provide sparkling mead.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

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

4 UK gallons + 1 quart water (18.6 liters)
4 lb granulated sugar
3 pints (approx. 4.4 lb) honey
1 small bunch lemon balm (about 1/3 oz)
1 small bunch sweet marjoram (about 1/3 oz)
1 small bunch sweet brier (dog rose) (about 1/3 oz) (or substitute: rose petals)
1 sprig rosemary
3-4 bay leaves
0.07 oz (2g) whole cloves
0.25 oz (7g) fresh ginger, sliced
2-3 raisins
4 lemons (juice and peel of one)
Handful (approx. 0.7 oz) fresh cowslips (or substitute: primrose or another edible flower)
1 UK pint (20 fl oz) fresh brewer's yeast (or modern active wine/brewing yeast)
About 2 oz loaf sugar, cut into 0.35 oz lumps (or 1 sugar cube per bottle)

Instructions

To recreate this 18th-century mead, start by boiling 4 UK gallons and 1 quart (18.6 liters) of water in a large pot.
Add 4 pounds of granulated sugar and 3 pints (about 4.4 pounds) of good quality honey.
Prepare a bundle of herbs: a small bunch each of balm (lemon balm), sweet marjoram, sweet brier (dog rose), rosemary (1 sprig), and 3-4 bay leaves.
Tie these together and add to the boiling water.
Add the sugar and honey to the pot.
Place a "pennyworth" (about 0.07 oz) of whole cloves and a few thin slices of fresh ginger (substitute: about 0.25 oz) wrapped in a clean muslin or cheesecloth, along with 2-3 raisins.
Let this bundle simmer in the mead.
Slice 4 lemons; peel one and add the peel to the pot while boiling.
Skim off any scum that rises.
Once boiled, juice the lemons and reserve the juice.
Remove from heat with all herbs and spice bundles, then let cool.
Stir in the lemon juice and peel.
Add a generous handful of cowslips (or substitute with an edible wildflower like primrose if not available).
Add about 1 UK pint (20 fl oz) of fresh brewer's yeast (or a suitable winemaking yeast), pitching a small portion each day for 3 days.
Allow the fermenting liquid to rest until clear.
Bottle the mead, placing a lump (about 0.35 oz) of sugarloaf (or modern sugar cube) in each bottle to encourage secondary fermentation.
Store sealed bottles until ready to enjoy.

Estimated Calories

180 per serving

Cooking Estimates

It takes about 30 minutes to get your ingredients ready and another hour to boil, steep, and cool everything. This recipe makes about 24 servings of mead. Each serving is around 180 calories, based on the amount of honey and sugar used. Cooking time only covers boiling and simmering—the fermentation takes much longer but doesn't require active work.

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.