The Closet of Sir Kenelm Digby Knight Opened
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About this book
Recipes for household drinks and hearty dishes fill Kenelm Digby's collection of seventeenth-century cookery. Its sections cover mead, metheglin and other drinks before turning to food, with instructions that show how cooks built flavour from meat, bread, grain and herbs. The English potage recipe combines several meats with onion, oatmeal or barley, pepper and marigold flowers. Elsewhere, spinach broth brings together mutton, a marrow bone, barley and finely cut greens.
Anne Macdonell's edition adds an introduction, notes, a glossary and an index of recipes. The original spellings remain, giving the directions a distinctive voice and making the glossary useful alongside unfamiliar kitchen terms. Macdonell places Digby's interest in cookery within his wider intellectual life. For readers interested in food history, these pages offer a close view of domestic tastes, seasonal ingredients and the practical detail of an early kitchen.
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Book facts
- Author
- Kenelm Digby
- Pages
- 180
- Language
- English
- Genre
- History
- Formats
- PDF, EPUB, Read online