Digby, Kenelm,  1603-1665 <br/><br/>
The Closet of Sir Kenelm Digby Knight Opened 

 - Newly Edited, with Introduction, Notes, and Glossary, by Anne Macdonell 
 - 1 online resource :  multiple file formats 
<br/><br/> Wikipedia page about this book: https://en.wikipedia.org/wiki/The_Closet_Opened  Release date is 2005-08-05 
<br/><br/>Introduction<br/>The Closet Of Sir Kenelm Digby Opened: Title Page Of The First Edition<br/>To The Reader<br/>Receipts For Mead, Metheglin, And Other Drinks<br/>Cookery Receipts<br/>The Table<br/>Appendix <br/>I. Some Additional Receipts<br/>II. The Powder Of Sympathy<br/>III. List Of The Herbs, Flowers, &c., Referred To In The Text<br/>Notes<br/>Glossary<br/>Index Of Receipts 
<br/><br/>Produced by Jonathan Ingram, Jason Isbell and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net  Produced by Jonathan Ingram, Jason Isbell and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net 
<br/><br/> "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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<br/><br/><label>LCCN: </label>a22000133 
<br/><br/><label>Subjects--Index Terms: </label>Liquors Cooking -- Early works to 1800 Wine and wine making -- Early works to 1800 Digby, Kenelm, Sir, 1603-1665 
<br/><br/><label>LC Class. No.: </label>TX