Broadcaster Ruth Watson’s archive, spanning centuries, is up for auction, revealing some radically different tastes – and some startlingly similar ones
The perennial British argument over the best way to make a cup of tea dates back to at least the 17th century, when a cookbook warned that “the water is to remain upon it no longer than whiles you can say the Miserere Psalm very leisurely”.
Published in 1677, The Closet of the Eminently Learned Sir Kenelme Digby Kt also contains at least 50 recipes for making metheglin, a type of mead made with herbs and spices, as well as ones for stepony, a raisin wine; bragot, an ale flavoured with honey and spices; and a somewhat less tempting tea made with eggs.
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