Panificium or the severall manners of making Bread in France etc where by Universall Consent the best bread in the world is eaten. By Mr J Evelyn
Reference number: MS/215/53
Date: 15 February 1665
Description
Signed by John Evelyn
States that good bread-making 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 'city bread'
- 'pain de Gonnesse' 'The best Bread of France'
- 'pain a la Montauron'
- 'pain d'Esprit'
- 'pain de Chapitre'
- 'pain de Gentilly'
- 'pain de Citrouille'
- 'pain Benit' and 'Brioche'
- 'pain de Cousin'
Read to the Royal Society on 1 March 1664
- Reference number
- MS/215/53
- Earliest possible date
- 15 February 1665
- Page extent
- 8 pages
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Panificium or the severall manners of making Bread in France etc where by Universall Consent the best bread in the world is eaten. By Mr J Evelyn, 15 February 1665, MS/215/53, The Royal Society Archives, London, https://makingscience.royalsociety.org/items/ms_215_53/panificium-or-the-severall-manners-of-making-bread-in-france-etc-where-by-universall-consent-the-best-bread-in-the-world-is-eaten-by-mr-j-evelyn, accessed on 19 May 2025
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Related Records
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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
Creator: John Evelyn Reference number: CLP/3i/19
Hierarchy
This item is part of:
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Manuscripts General
Reference number: MS -
Copies of papers read to the Society about 1662-1664 made by Robert Hooke and others
1662-1664 Reference number: MS/215
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Manuscripts General
Science in the Making presents selected items from the 'Manuscripts General' series, notably astronomical observations, investigations of discrete topics, and indices and registers of papers read before the Royal Society.
Dates: 1551 - 1951
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