|Title||Paper, 'Panificium, or the several manners of making bread in France etc: where, by universal consent, the best bread in the world is eaten' by [John] Evelyn|
|Date||15 February 1665|
|Description||Evelyn states that good breadmaking 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 'citty bread'
- 'pain de Gonnesse, the best Bread of France'
- 'pain a la Montauron'
- 'pain d'Esprit' [spirit bread]
- 'pain de Chapitre' [chapter bread]
- 'pain de Gentilly'
- 'pain de Citrouille' [pumpkin bread]
- 'pain Benit' [blessed bread] and 'Brioche'
- 'pains de Cousin'
Subject: Food / Industry
Read to the Royal Society on 1 March 1664 .
|Physical description||Ink on paper|
|Related records in the catalogue||RBC/2/66|
Fellows associated with this archive
|NA8217||Evelyn; John (1620 - 1706); antiquary, diarist, and gardener||1620 - 1706|