Reference numberRBO/3/27
Alternative reference numberRBO.3.72
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
DescriptionStates 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
Extent7 sides
Access statusOpen
Related records in the catalogueCLP/3i/19
Fellows associated with this archive
NA8217Evelyn; John (1620 - 1706); antiquary, diarist, and gardener1620 - 1706
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