(translated by u/ralfv)
New to these? Read the introduction first: it explains what is left out on purpose and what the yeast of the time could do.
Source: Kunst- und Artzneibuch (Book of Arts and Medicines) compiled by Ludwig Neer, 1543. Wolfenbüttel, Herzog August Bibliothek, Cod. Guelf. 42.3-5 Aug. 4°, recipe 21.
Language: Early New High German
Style: Metheglin (nutmeg, cinnamon)
How one shall boil a mead.
Take a whole nutmeg and 2 lot of cinnamon quills (?), all cut small, and put them in 4 mass of water, and let it boil until one mass has boiled away. After that take 1 quärtlein of clarified honey and put that in too, and let it boil until a seidlein has boiled away. Then take it off the fire and let it cool.
Translation: fyndling.de (CC BY-NC-SA 4.0). It was made from the original-language text as transcribed by CoReMA – Cooking Recipes of the Middle Ages, University of Graz, ms. Wo10 (CC BY 4.0). That transcription is not reproduced on this page; you can read it next to the manuscript scan via the link below.
Original scan and transcription: fyndling.de/rezepte/wo10-021. German-language site; Google Translate works well for reading it.