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The Closet of Sir Kenelm Digby Knight Opened

Por: Colaborador(es): Tipo de material: TextoIdioma: en Editor: Salt Lake City, UT : Project Gutenberg, 2005Edición: Newly Edited, with Introduction, Notes, and Glossary, by Anne MacdonellDescripción: 1 online resource : multiple file formatsTipo de contenido:
  • text
Tipo de medio:
  • computer
Tipo de soporte:
  • online resource
Tema(s): Clasificación LoC:
  • TX
Recursos en línea:
Contenidos:
Introduction The Closet Of Sir Kenelm Digby Opened: Title Page Of The First Edition To The Reader Receipts For Mead, Metheglin, And Other Drinks Cookery Receipts The Table Appendix I. Some Additional Receipts II. The Powder Of Sympathy III. List Of The Herbs, Flowers, &c., Referred To In The Text Notes Glossary Index Of Receipts
Créditos de producción:
  • Produced by Jonathan Ingram, Jason Isbell and the Online Distributed Proofreading Team at https://www.pgdp.net
Resumen: "The Closet of Sir Kenelm Digby Knight Opened" by Kenelm Digby is a cookery book published in 1669. This collection presents recipes for traditional English dishes alongside fare inspired by European travels, from meat pies and syllabubs to Roman and Milanese delicacies. The book features remarkably old-fashioned recipes, including a hundred versions of medieval mead and metheglin. Reflecting Digby's social connections and scientific interests, it offers glimpses into seventeenth-century aristocratic dining through recipes named after lords and ladies, blending culinary tradition with emerging tastes. (This is an automatically generated summary.)
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Wikipedia page about this book: https://en.wikipedia.org/wiki/The_Closet_Opened

Release date is 2005-08-05

Introduction
The Closet Of Sir Kenelm Digby Opened: Title Page Of The First Edition
To The Reader
Receipts For Mead, Metheglin, And Other Drinks
Cookery Receipts
The Table
Appendix
I. Some Additional Receipts
II. The Powder Of Sympathy
III. List Of The Herbs, Flowers, &c., Referred To In The Text
Notes
Glossary
Index Of Receipts

Produced by Jonathan Ingram, Jason Isbell and the Online
Distributed Proofreading Team at https://www.pgdp.net

"The Closet of Sir Kenelm Digby Knight Opened" by Kenelm Digby is a cookery book published in 1669. This collection presents recipes for traditional English dishes alongside fare inspired by European travels, from meat pies and syllabubs to Roman and Milanese delicacies. The book features remarkably old-fashioned recipes, including a hundred versions of medieval mead and metheglin. Reflecting Digby's social connections and scientific interests, it offers glimpses into seventeenth-century aristocratic dining through recipes named after lords and ladies, blending culinary tradition with emerging tastes. (This is an automatically generated summary.)

Originally published: London: Philip Lee Warner 38 Albemarle Street, W, 1910

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