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
Reference number: CLP/3i/19
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].
- Reference number
- CLP/3i/19
- Earliest possible date
- 15 February 1665
- Physical description
- Ink on paper
- Page extent
- 7 pages
- Format
- Manuscript
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Citation
John Evelyn, 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, 15 February 1665, CLP/3i/19, The Royal Society Archives, London, https://makingscience.royalsociety.org/items/clp_3i_19/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, accessed on 16 June 2025
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Related Records
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'Panificium or The several manners of Making Bread in France etc (Where by general consent) the best Bread in the World is eaten' by John Evelyn
Creator: John Evelyn Reference number: RBO/3/27
Hierarchy
This item is part of:
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Classified papers: volume 3i concerning 'Mechanicks, Trades, Engineering, Navigation'
Reference number: CLP/3i
Related Fellows
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John Evelyn
Author
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Classified Papers
The 'Classified Papers' of the Royal Society are papers from British and international natural philosophers and scholars categorised according to subject areas.
Dates: 1592 - 1741
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