Methelin, or Honey Wine
Instructions
This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and one-half ounces of cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up; in six weeks draw off into bottles.
Another Mead
Boil the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this with yeast and proceed as per previous formula.
Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor.
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Source
The White House Cookbook (1887)