Some of the recipes are pretty gnarly.
“A Sip Through Time: A Collection Of Old Brewing Recipes”
A Sip Through Time, A Collection of Old Brewing Recipes contains, in a single illustrated volume, over 400 documented historic recipes for ale, beer, mead, metheglin, cider, perry, hypocras, wines, etc., dating from 1800 B.C. to modern times.
Egyptian beer was eaten like soup, and had chunks in it. That’s probably why they needed the cheese, but they may have invented croutons in the process of beermaking.
Bkmk
“To make Cock-Ale.
Take eight gallons of Ale, take a Cock and boil him well; then take four pounds of Raisins of the Sun well stoned, two or three Nutmegs, three or four flakes of Mace, half a pound of Dates; beat these all in a Mortar, and put to them two quarts of the best Sack: and when the Ale hath done working, put these in, and stop it close six or seven days, and then bottle it, and a month after you may drink it.”
The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677