This edition had all images removed.

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.)

Author: Digby, Kenelm, 1603-1665

Editor: Macdonell, Anne

EBook No.: 16441

Published: Aug 5, 2005

Downloads: 443

Language: English

Subject: Liquors

Subject: Cooking -- Early works to 1800

Subject: Wine and wine making -- Early works to 1800

Subject: Digby, Kenelm, Sir, 1603-1665

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

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.)

Author: Digby, Kenelm, 1603-1665

Editor: Macdonell, Anne

EBook No.: 16441

Published: Aug 5, 2005

Downloads: 443

Language: English

Subject: Liquors

Subject: Cooking -- Early works to 1800

Subject: Wine and wine making -- Early works to 1800

Subject: Digby, Kenelm, Sir, 1603-1665

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.