| RefNo | RBO/3/27 |
| AltRefNo | RBO.3.72 |
| Level | Item |
| Title | 'Panificium or The several manners of Making Bread in France etc (Where by general consent) the best Bread in the World is eaten' by John Evelyn |
| Date | nd |
| Description | States that good bread-making lies in the quality of the corn, a serviced mill, 'light' water, and an oven built with thick bricks
Breads listed and how to make them:
- household bread
- 'pain Burgeois' or 'city bread'
- 'pain de Gonnesse' 'The best Bread of France'
- 'pain a la Montauron'
- 'pain d'Esprit'
- 'pain de Chapitre'
- 'pain de Gentilly'
- 'pain de Citrouille'
- 'pain Benit' and 'Brioche'
- 'pain de Cousin'
Two notes - that stale bread can be eaten if reheated in oven and that a ferment of cherry wine makes an excellent yeast for bread |
| Language | English |
| Extent | 7 sides |
| Format | Manuscript |
| Digital images | View item on Science in the Making |
| AccessStatus | Open |
| RelatedRecord | CLP/3i/19 |
| RBC/2/66 |
Fellows associated with this archive
| Code | PersonName | Dates |
| NA8217 | Evelyn; John (1620 - 1706); antiquary, diarist, and gardener | 1620 - 1706 |