Mead Bibliography

Bibliographies are updated as new sources are revealed.

Columella, L. Junius Moderatus. De re rustica, about 60 CE. (Latin only) (restr. access)

Columella, L. Junius Moderatus. L. Junius Moderatus Columella of Husbandry in Twelve books and his Book concerning Trees. Book XII, p 517. London, UK: A. Millar (transl.), 1745.

1. Of the way to make mead.
2. How to make the best Honey-wine.


Rackham H., Jones W.H.S., Eichholtz D.E. (trans.). Pliny’s Natural History, Massachusetts: Harvard University Press & London: William Heinemann, 1949-54.

Historia Naturalis, Pliny the Elder; Book 14, section 20:

3. A wine is also made of only water and honey.


Aqrabadhin (formulary) of al-Kindi by Abu Yusuf Ya’qub ibn Ishaq al-Kindi, c. 800-870 CE. Levey, Martin. The Medical Formulary, or Aqrabadhin, of Al-Kindi, Univ. of Wisconsin Press, 1966.

4. An Arab Mead


Nasrallah, Nawal. Annals of the Caliphs’ Kitchens, The Finnish Oriental Society, 60 Helsinki, 1987. The Netherlands, Leiden: Koninklijke Brill NV, 2007

5. Fuqqā’ al-‘asal (alcohol-free honey beer, or short mead)
6. Another honey beer
7. Another [honey] beer recipe
8. A recipe for making khamr (intoxicating wine) from raisins
9. A recipe for plain honey wine (sharāb mu’assal sādhaj)
10. A recipe for raisin wine (nabīdh zabībī)
11. A recipe for mead (nabīdh ‘asalī) without raisins


Owen, Reverend T. (trans.) Geoponika; Agricultural Pursuits, Volume I. Of the Queen’s College at the University of Oxford. London: W. Spilsbury, 1805.

12. Concerning Oenomeli.
13. Oenomeli from must.
14. Preparation of hydromel.
15. Another preparation of Hydromel.
16. Rhodomelites.


de Maricourt, Petrus Peregrinus. Tractatus de Magnetate et Operationibus eiu, Folio 20r. Reynolds Historical Library, University of Alabama (13-14th CE).

17. For to make mead.
18. And if you would make metheglin.


Ein Buch von Guter Speise, ca. 1350. Stuttgard: gedruckt auf Kosten des literarischen Verein, 1844.Hajek, Hans. Das buoch von guoter spise. Aus der Würzburg-Münchener Handschrift. Berlin 1958.

19. How you want to make good mead


Greco, Gina L. & Rose, Chrisine M. (ed.) The Good Wife’s Guide (Le Ménagier de Paris, 1393). Ithaca: Cornell University Press, 2009.

20. Bochet.
21. Item, another bochet which keeps for 4 years, (Le Ménagier de Paris – 1393)


MS. 14th CE; Dictionary of Obsolete and Provincial English, Thomas Wright. 1857

22. To make Braggot.,+Thomas+Wright&source=gbs_navlinks_s


Hieatt, Constance B. & Butler, Sharon (ed). Curye on Inglysch, English culinary manuscripts of the 14th century (including the Forme of Cury). Early English Text Society. London: Oxford University Press, 1985.

23. […]
24. To make braggot.
25. To make mead.
26. To make fine mead & poignant.


Lodge, Barton & Herrtage, Sidney (ed.). On Husbondrie. From the Unique MS of about 1420 AD in Colchester Castle, Early English Text Society. London: Cambridge, (N. Truber & Co., 1873 and 1879), 1992.

27. The hydromel


Arnold. The Customs of London, otherwise called Arnold’s Chronicle, 1503. London: 1811.

28. For Braket.


de Vreese, W.L., ed. Middelnederlandsche geneeskundige recepten en tractaten, zegeningen en tooverformules. [Medieval Dutch healing recipes and manuscripts, blessings and magical formulas.] Ghent: A. Siffer, 1894.

29. To make mead
30. To make mead
31. To make mead


Frencken, H.G.Th. T bouck van wondre, 1513. Roermond: Drukkerij H. Timmermans, 1934.

32. To make must sweet.


Historia de Gentibus Septentrionalibus by Olaus Magnus, 1555.
Translated & republished as Olaus Magnus. A Description of the Northern Peoples 1555.

33. On the making of hydromel, honey wine, or mead
34. Instructions about the ingredients.
35. On brewing mead in the Polish or Lithuanian manner.
36. Further Instructions for making hydromel, mead or mules by the Gota method.


Cogan, Thomas. The Haven of Health, 1584. London: Anne Griffin, 1636

37. Of Metheglin.
38. There is also another kinde of drinke like to Metheglin,
39. To make Bragget.


Platt, Hugh. Jewell House of Art and Nature. London: Peter Short, 1594.

40. The making of a Bragget
41. A receipt for the making of an artificiall Malmesey.


Clutium, Theodorum. Van de Byen. Leyden: Jan Claesz van Dorp, Inde Vergulde Son, 1597.

42. To make mead.
43. And another.
44. To make wine-like honey-water.


Butler, Charles. The Feminine Monarchie. 1609. Oxford: 1623.

45. […] If the liquor be not strong enough
46. The learned Physitian Mathais de Lobel
47. One excellent receipte I will heere set downe


Koge Bog: Indeholdendis et hundrede fornødene stycker etc. Kiøbenhaffn (Copenhagen): Aff Salomone Sartorio, 1616.

Henry Notaker’s Old Cookbooks and Food History First printed Nordic cookbook

48. White mead to make that will be used soon
49. Another way of Gualthere Reyff.


Venner, Tobias. Via Recta ad Vitam Longam, or, A plain Philosophical Demonstration of the Nature, faculties and Effects of all such things. London: 1636.

50. Metheglin is a very strong drink,
51. Meath or Mead, is like to Metheglin,


Wirsung, Christoph. Medicyn Boeck. Translated by Carolum Dattum. Dordrecht: Michiel Colijn, opt Water, int Huysboeck aende Cooren marckt, 1628.

52. Of Mead, a good/spicy drink.
53. If you wish it stronger and more forceful,
54. Would you wish to make a good spiced mead,
55. In old times this kind of mead was made:
56: Another type:


Hess, Karen, ed. Martha Washington’s Booke of Cookery and Booke of Sweetmeats. NY: Columbia University Press, 1996 reprint ed.

57. To make mead.
58. To make mead.