Description | Signed by John Evelyn
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'
Read to the Royal Society on 1 March 1664 |