Ein Buch von guter spise
This recipe and following information is from http://cs-people.bu.edu/akatlas/Buch/recipes.html by Alia Atlas.
This is a literal translation of Daz buoch von guoter spise. The original manuscript was part of a household manual which Michael de Leone, the proto-notary of the Archbishop of Würzburg, had organized. The original is in the university library of Munich. This manuscript is dated as between 1345 and 1354, and contains 101 recipes.
Alia has used sourced the recipe from the following book printed in 1844. Ein Buch von guter speise. Bibliothek des Literarischen vereins in Stuttgart. Stuttgart: Literarischer verein, 1844.
This is the only brewing recipe in the manuscript.
This is a literal translation of Daz buoch von guoter spise. The original manuscript was part of a household manual which Michael de Leone, the proto-notary of the Archbishop of Würzburg, had organized. The original is in the university library of Munich. This manuscript is dated as between 1345 and 1354, and contains 101 recipes.
Alia has used sourced the recipe from the following book printed in 1844. Ein Buch von guter speise. Bibliothek des Literarischen vereins in Stuttgart. Stuttgart: Literarischer verein, 1844.
This is the only brewing recipe in the manuscript.
14. Wilt du guten met machen
Der guten mete machen wil, der werme reinen brunnen, daz er die hant dor inne liden künne. und neme zwei maz wazzers und eine honiges. daz rüere man mit eime stecken, und laz ez ein wile hangen. und sihe ez denne durch ein rein tuch oder durch ein harsip in ein rein vaz. und siede denne die selben wirtz gein eime acker lane hin und wider und schume die wirtz mit einer vensterehten schüzzeln. da der schume inne blibe und niht die wirtz. dor noch giuz den mete in ein rein vaz und bedecke in, daz der bradem niht uz müge, als lange daz man die hant dor inne geliden müge. So nim denne ein halp mezzigen hafen und tu in halp vol hopphen und ein hant vol salbey und siede daz mit der wirtz gein einer halben mile. und giuz ez denne in die wirtz, und nim frischer hoven ein halp nözzeln und giuz ez dor in. und giuz ez under ein ander daz ez geschende werde. so decke zu, daz der bradem iht uz müge einen tae und eine naht. So seige denne den mete durch ein reyn tuch oder durch ein harsip. und vazze in in ein reyn vaz und lazze in iern drie tac und drie naht und fülle in alle abende, dar nach lazze man in aber abe und hüete daz iht hefen dor in kumme und laz in aht tage ligen daz er valle. und fülle in alle abende. dar nach loz in abe in ein gehertztez vas und laz in ligen aht tage vol und trinke in denne erst sechs wucher oder ehte. so ist er allerbeste. |
How you want to make good mead
He, who wants to make good mead, warms clean water, so that he can just stand to put the hand in. And take two maz water and one honey. One stirs that with a stick and lets it set a while and then strains it through a clean cloth or through a hairsieve into a clean barrel. And boil then the same wort against an acre long there and back (as long as it takes to walk this distance and back) and remove the foam from the wort with a bowl with holes. The foam stays in the bowl and the wort does not. Next pour the mead in a clean barrel and cover it, so that vapor can not get out, until one can bear the hand there in. So take then a half maz pot and add until half full hops and a hand of sage and boil that with the wort against a half mile (as long as it takes to walk this distance) and give it then in the wort and take a half nut of fresh yeast (the amount that could be held in a nutshell) and give it there in and mix it together so that it will ferment. So cover also, so that the vapor can get out, a day and a night. So strain then the mead through a clean cloth or through a hairsieve and pour (it) in a clean barrel and let it ferment three days and three nights and fill (it) in all evenings. There after one lets it go down and looks that yeast comes therein. And let it lay for eight days, so that it falls and fill in all evenings. There after let it down in a resined barrel and let it lay eight days full and drink in the first six weeks or eight. So is it the best. |
My redaction
- Water - 2.86 litres
- Honey - 1.43 litres
- Sage - a handful
- Hops - 350ml by volume
- Yeast (probably beer yeast)
(this assumes that 1 maz = 1.43 litres)