Currant Mead Recipe
Summary
Ingredients
| Water | 1 Gallon, boiling | |
| Honey | 4 1⁄2 Pound | |
| Juice | 3 Quart (Red Currant) | |
| Seedless raisins | 1 Pound, chopped | |
| Dried yeast | 1 Tablespoon (1 Cake) | |
| Slices of toast | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 8335 Calories from Fat 102
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 359.4 mg15%
Total Carbohydrates 2198 g732.6%
Dietary Fiber 33 g131.8%
Sugars 2073.5 g
Protein 40 g79.4%
Vitamin A 288.9% Vitamin C 75719.2%
Calcium 66% Iron 194%
*Based on a 2000 Calorie diet
Directions
Stir to dissolve.
Cool.
Add currant juice and raisins.
Turn into clean stone crock.
Make paste of yeast in small amount of water.
Spread yeast mixture on top of toast.
Float toast on top of liquid in crock.
Cover.
Let stand in warm place 16 days.
Skim, if necessary.
Strain.
Let stand another 10 days.
Bottle and seal with corks.
Chef
