The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby
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About this eBook
| Author | Digby, Kenelm, 1603-1665 |
|---|---|
| Editor | Macdonell, Anne |
| LoC No. | a22000133 |
| Title | The Closet of Sir Kenelm Digby Knight Opened |
| Edition | Newly Edited, with Introduction, Notes, and Glossary, by Anne Macdonell |
| Original Publication |
London: Philip Lee Warner
38 Albemarle Street, W. 1910 |
| Note | Reading ease score: 76.6 (7th grade). Fairly easy to read. |
| Contents |
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 |
| Credits |
Produced by Jonathan Ingram, Jason Isbell and the Online
Distributed Proofreading Team at https: //www.pgdp.net |
| Summary | "The Closet of Sir Kenelm Digby Knight Opened" by Kenelm Digby is a compilation of recipes and instructions for various beverages, dishes, and culinary methods, likely written in the mid-17th century. The book showcases the intriguing intersection of medicinal practices and cookery, reflecting Sir Kenelm Digby's diverse interests as a philosopher and gentleman of his time. The content provides insight into the domestic habits and tastes of the period, intended to serve both the aristocratic palate and those interested in the medicinal properties of food and drink. The opening portion of the text introduces the compilation as a significant contribution to culinary literature, emphasizing its value to readers interested in historical cooking techniques. It features a variety of recipes, including detailed instructions for making beverages like mead and metheglin, as well as suggestions for cooking and preserving food. The initial explanations cover the importance of good ingredients, preparation methods, and the thoughtful blending of flavors to create both delicious and health-conscious dishes. This part not only sets the stage for an exploration of 17th-century gastronomy but also highlights Sir Kenelm Digby's scientific and culinary expertise. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Liquors |
| Subject | Cooking -- Early works to 1800 |
| Subject | Wine and wine making -- Early works to 1800 |
| Subject | Digby, Kenelm, Sir, 1603-1665 |
| Category | Text |
| EBook-No. | 16441 |
| Release Date | Aug 5, 2005 |
| Most Recently Updated | Dec 12, 2020 |
| Copyright Status | Public domain in the USA. |
| Downloads | 479 downloads in the last 30 days. |
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