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Peter Brears

To Make Braggot

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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

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