To Make Braggot

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 5 gallons/23 l stale wort
  • 5 pints/31 clear honey

Method

Simmer the honey and spices in 2 gallons/9 l of the wort for 20 minutes. Strain off the spices through a piece of fine muslin.

Mix the spiced wort with the remaining wort, allow to cool to 24°C/75°F, stir in the dried yeast. Cover and l