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The Royal Society: Science in the Making

'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

Reference number: RBO/3/27

Description

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'

Two notes - that stale bread can be eaten if reheated in oven and that a ferment of cherry wine makes an excellent yeast for bread

Reference number
RBO/3/27
Page extent
7 pages
Format
Manuscript

Creator name

John Evelyn

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Citation

John Evelyn, '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, RBO/3/27, The Royal Society Archives, London, https://makingscience.royalsociety.org/items/rbo_3_27/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, accessed on 10 December 2024

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https://makingscience.royalsociety.org/items/rbo_3_27/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

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  • Register Books

    Dates: 1661-1739

    The 'Register Books Originals' contain copies of scientific papers submitted to the Society and considered for publication. The papers were transcribed to establish their precedence for a particular discovery or idea.

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