Reference numberCLP/3i/19
TitlePaper, '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
Date15 February 1665
DescriptionEvelyn 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 [1665].
Physical descriptionInk on paper
Digital imagesView item on Science in the Making
Access statusOpen
Related records in the catalogueRBC/2/66
Fellows associated with this archive
NA8217Evelyn; John (1620 - 1706); antiquary, diarist, and gardener1620 - 1706
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