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 2, 2024.
Pages
descriptionPage [unnumbered]
Peares.
Choise. THroughly ripe: swéete.
Please the taste;
Vse. cause ap∣petite:
comfort a weake sto∣macke:
by forcing the iawes to
raise and spit out fleame, proucke
to the stoole.
Hurt. Bréed cold and flatulent blood:
nought for the collicke.
Correction. After meate, powdered with
much sugar, drinke olde wine of
good sauour vpon them: or indeed,
prepare them thus.
Preparatiō. First part them in halfes and
cut out the Cores.
Then pare, salt, and cast them
so out of doores.
Degree. Season. Age. Constitu∣tion. Cold in the first, dry in the se∣cond.
In Autumne and winter, for
all but the aged and rumaticke.
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