| RefNo | CLP/3i/19 |
| Level | Item |
| 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 [1665]. |
| Extent | 7p |
| Format | Manuscript |
| PhysicalDescription | Ink on paper |
| Digital images | View item on Science in the Making |
| AccessStatus | Open |
| RelatedRecord | RBC/2/66 |
| RBO/3/27 |
Fellows associated with this archive
| Code | PersonName | Dates |
| NA8217 | Evelyn; John (1620 - 1706); antiquary, diarist, and gardener | 1620 - 1706 |