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 |