Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.
About this Item
Title
Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.
Author
Butts, Henry, d. 1632.
Publication
Printed in London :: By Tho. Creede, for William Wood, and are to be sold at the west end of Powles, at the signe of Tyme,
1599.
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Subject terms
Food -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A17373.0001.001
Cite this Item
"Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A17373.0001.001. University of Michigan Library Digital Collections. Accessed June 23, 2025.
Pages
descriptionPage [unnumbered]
Artichokes.
Choise. THiffle or prickly. Artichokes,
cōming of Artichoke: tender.
Vse. Please the taste: prouoke vrine
and Venus: remoue flatiue hu∣mours:
open obstructions: heate
the entralls.
Hurt. The Thistle is somewhat fla∣tulent;
annoyeth the head: burd∣neth
the stomacke: Artichoke is
not so hurtfull.
Correction. The Thistle sodden, or raw, is ea∣ten
in the last course, with salt and
pepper: Artichokes are boyled in
Pottage, and eaten as the Thistle.
Degree. Season. Age. Cōstitutiō. Hot in the second, dry in the first.
The sodden are preferred afore
the raw: for cold season, age, con∣stitution.
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