The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.
- Title
- The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.
- Author
- Digby, Kenelm, Sir, 1603-1665.
- Publication
- London :: Printed by E.C. for H. Brome ...,
- 1669.
- Rights/Permissions
-
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- Subject terms
- Cookery, English -- Early works to 1800.
- Beverages -- Early works to 1800.
- Wine and wine making -- Early works to 1800.
- Liquors.
- Link to this Item
-
https://quod.lib.umich.edu/e/eebo/A35969.0001.001:31
- Cite this Item
-
"The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A35969.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- title page
- frontispiece
- To the Reader.
- A Receipt to make Metheglin as it is made at Liege, Communicated by Mr. Masillon.
- White Metheglin of my Lady Hungerford: which is exceedingly praised.
- Some Notes about Honey.
- Mr. Corsellises Antwerp Meath.
- To make excellent Meathe.
- A weaker, but very pleasant, Meathe.
- An Excellent white Meathe.
- A Receipt to make a Tun of Metheglin.
- The Countess of Bulling brook's white Metheglin.
- Mr. Webbes Meath.
- My own Considerations for making of Meathe.
- Sack with Clove-gilly flowers.
- Metheglin composed by My self out of sundry Receipts.
- My Lady Gowers white Meathe used at Salisbury.
- Sir Thomas Gower's Metheglin for health.
- Metheglin for taste and Colour,
- An Excellent way of making white Metheglin.
- Another way of making white Metheglin.
- Another way.
- To make white Metheglin.
- Strong Mead.
- A Receipt for making of Meath.
- My Lord Hollis Hydromel.
- A Receipt for white Metheglin.
- Hydromel as I made it weak for the Queen Mother.
- Several ways of making Metheglin.
- My Lady Morices Meath.
- My Lady Morice her Sister makes her's thus:
- To make white Meath.
- Sir William Paston's Meathe.
- Another pleasant Meathe of Sir William Paston's.
- Another way of making Meath.
- Sir Baynam Throckmorton's Meathe.
-
To make white M
theglin. - A Receipt for making of Meath.
- My Lady Bellassises Meath.
- Another Metheglin.
- Mr. Pierce's Excellent white Metheglin.
-
An Excellent way to make Metheg
in, called the Liquor of Life, with these follow∣ing Ingredients. -
To make good M
theglin. - To make white Metheglin of Sir Iohn Fortescue.
- A Receipt for Meathe.
- My Lord Gorge his Meathe.
- The Lady Vernon's White Metheglin.
- Several sorts of Meath, Small and Strong.
- To make Meath.
- Sir John Arundel's White Meath.
- To make Metheglin.
- To make white Meath.
- To make a Meath good for the Li∣ver and Lungs.
- To make white Metheglin.
- A very good Meath.
- To make white Metheglin.
- A most Excellent Metheglin.
- To make white Metheglin of the Coun∣toss of Dorset.
- Another to make white Metheglin.
- A Receipt to make good Meath.
- Another to make Meath.
- Another Receipt.
- To made Metheglin.
- Another sort of Metheglin.
- My Lord Herbert's Meath.
- Another white Meath.
- To make Metheglin.
- To make small Metheglin.
- To make Metheglin.
- An Excellent Metheglin.
-
To make white M
athe. - Another to make Meathe.
- Another very good white Meath.
- To make white Metheglin.
- To make white Meath.
- To make Metheglin.
- Another sort of Meath.
- To make very good Metheglin.
- To make Meath.
- To make white Meath.
- To make small white Meath.
- A Receipt to make Metheglin.
- To make Metheglin.
- Meath from the Muscovian Ambas∣sadour's Steward.
- To make Meath.
- A Receipt to make white Meath.
- To make Metheglin.
- To make Honey drink.
- The Earl of Denbigh's Metheglin.
- To make Meath.
- To make Metheglin.
- Another Meath.
- Another.
- Another.
- Another Receipt.
- To make Metheglin that looks like White-wine.
- To make white Metheglin.
- To make a small Metheglin.
- To make Meath.
-
Metheglin or Sweet
drink of My Lady Stuart. - A Metheglin for the Colick and Stone of the same Lady.
- A Receipt for Metheglin of My Lady Windebanke.
- Another of the same Lady.
- To make Metheglin.
- Meath with Raisins.
- Morello Wine.
- Currants-Wine.
- Scotch Ale from My Lady Holmbey.
- To make Ale drink quick.
- To make Cider.
- A very Pleasant Drink of Apples.
- Sir Paul Neale's way of making Cider.
- Doctor Harvey's pleasant Water-cider, whereof He used to drink much, making it His Ordinary Drink.
- Ale with Honey.
- Small Ale for the Stone.
- Apple Drink with Sugar, Honey, &c.
- To make Stepponi.
- Weak Honey-drink.
- Mr. Webb's Ale and Bragot.
- The Countess of Newport's Cherry Wine.
- Strawberry Wine.
-
To make Wine of Ch
rries alone. - OF COOKERY.
- Another.
- A plain Ordinary Posset.
- A Sack Posset.
- A Barley Sack Posset.
- My Lord of Carlile's Sack-posset.
- A Syllabub.
- A good Dish of Cream.
- An Excellent Spanish Cream.
- Another Clouted Cream.
- My Lord of S. Alban's Cresme Fouettee.
- To make the Cream-Curds.
- To make Clouted Cream.
- To make a whip Syllabub.
- To make a plain Syllabub.
- Concerning Potages.
- Plain savoury English Potage.
- Potage de blanc de Chapon.
- To make Spinage-broth.
- Ordinary Potage.
- Barely Potage.
- Stewed Broth.
- An English Potage.
- Another Potage.
- Portugal Broth, as it was made for the Queen.
- Nourissant Potage de santé.
- Potage de santé.
- Potage de santé.
- Potage de santé.
- Tea with Eggs.
- Nourishing Broth.
-
Good no
rishing Potage. - Wheaten Flommery.
- Pap of Oat-meal.
- Panado.
- Barley Pap.
- Oat-meal Pap. Sir John Colladon.
- Rice & Orge mondé.
- Smallage Gruel.
- About water Gruel.
- An Excellent and wholesome Water-gruel With Wood-sorrel and Currants.
- The Queens Barley-Cream.
- Pressis Nourissant.
- Broth and Potage.
- Pan Cotto.
- My Lord Lumley's Pease-Porage.
- Broth for sick and convalescent Persons.
- An Excellent Posset.
- Pease of the seedy buds of Tulips.
- Boiled Rice dry.
- Marrow Sops With Wine.
- Capon in White-broth.
- To butter Eggs with Cream.
- To make Cock-Ale.
- To make Plague-water.
- Another Plague-water.
- To make Rasbery-wine.
- To keep Quinces all the year good.
- To make a White-pot.
- To make an Hotchpot.
- Another Hotchpot.
- To stew Beef.
- Another to stew Beef.
- To stew a Breast of Veal.
- Sauce of Horse-Radish.
- The Queens Hochpot.
- A savoury and nourishing boiled Capon Del Conte di Trino, à Milano.
- An Excellent Baked Pudding.
- My Lady of Portland's Minced Pyes.
- Another way of making excellent Minced Pyes of My Lady Portlands.
- Minced Pyes.
- To Rost fine Meat.
- Savoury Collops of Veal.
- A Fricacee of Lamb-stones, or Sweet-breads, or Chicken, or Veal, or Mutton.
- A Nourishing Hachy.
- Excellent Marrow-Spinage-Pasties.
- To Pickle Capons My Lady Portland's way.
- Very good sauce for Partridges or Chicken.
- To make Minced Pyes.
- To make a French-Barley Posset.
- To make Puff-past.
- To make a Pudding with Puff-past.
- To make Pear-Puddings.
- Marrow-Puddings.
- To make Red Dear.
- To make a shoulder of Mutton like Venison.
- To stew a Rump of Beef.
- To boil smoaked Flesh.
- A Plain but good Spanish Oglia.
- Vuova Lattate.
- Vuova Spersa.
- To make Excellent Black-puddings.
- A Receipt to make white Puddings.
- To make an Excellent Pudding.
- Scotch Collops.
- To rost Wild-Boar.
- Pyes.
- Baked Venison.
- An Excellent way of making Mutton Steaks.
- Excellent good Collops.
- Bluck Puddings.
- To make Pith Puddings.
- Red-Herrings Broyled.
- An Oat-meal-Pudding.
- To make Pear-Puddings.
- To make Call-Puddings.
- A Barley Pudding.
- A Pippin-Pudding.
- To make a baked Oatmeal-Pudding.
- A plain Quaking-Pudding.
- A good Quaking Bag-Pudding.
- Another baked Pudding.
- To make Black-Puddings.
- To preserve Pippins in Ielly, either in quarters, or in slices.
-
My Lady Diana Porte
's Scotch Collops. - A Fricacee of Veal.
- A Tansy.
- To Stew Oysters.
- To dress Lamprey's
-
To dress Stock fish,
omewhat differingly from the way of Holland. - Buttered whitings with Eggs.
- To dress Poor-john and Buckorn.
- The way of dressing Stock-fish in Holland.
- Another way to dress Stock-fish.
- To dress Parsneps.
- Cream with Rice.
-
Gr
wel of Oat-meal and Rice. - Sauce for a Carp or Pike.
- A Herring-Pye.
-
A Syllab
b. - Butter and Oil to fry Fish.
- To prepare Shrimps for dressing.
- Tosts of Veal.
- To make Mustard.
- To make a White-pot.
- For rosting of Meat.
- To stew a Rump of Beef.
- To stew a Rump of Beef.
- Pickled Champignons.
- To stew Wardens or Pears.
- To stew Apples.
- Portuguez Eggs.
- To boil Eggs.
- To make clear Gelly of Bran.
- To bake Venison.
- To bake Venison to keep.
-
About making of Braw
. - Sallet of cold Capon rosted.
- Mutton baked like Venison, soaking either in their blood.
- To make an excellent Hare-pye.
- To bake Beef.
- To bake Pidgeons, (which are thus excellent, and will keep a quarter of a year) or Teals, or Wild-ducks.
-
Gre
n Geese-Pye. - To boil Beef or Venison tender and savoury.
- To bake Wilde-Ducks or Teals.
- To season Humble-Pyes: and to Rost Wilde-Ducks.
- To souce Turkeys.
- An Excellent Meat of Goose or Turkey.
- To pickle an old fat Goose.
- About ordering Bacon for Gambons, and to keep.
- To make a Tansey.
- Another way.
- To make Cheese-cakes.
- Short and Crisp crust for Tarts and Pyes.
- To make a Cake.
- Another Cake.
- To make a Plumb-Cake.
- To make an Excellent Cake.
- To make Bisket.
- To make a Caraway-Cake.
- Another very good Cake.
- Excellent small Cakes.
- My Lord of Denbigh's Almond March-pane.
- To make Slipp coat Cheese.
- To make Slipp-coat Cheese.
- Slipp-cort Cheese
- To make a Scalded Cheese.
- The Cream-Courds.
- Savoury tosted or melted Cheese.
- To feed Chicken.
- To feed Poultry.
- Another way of feeding Chicken.
- To fatten young Chicken in a wonder∣full degree.
- To feed Chicken.
- Another Excellent way to fatten Chicken.
- An Excellent way to Cram Chicken.
- To feed Partridges, that you have taken wilde.
- To make Puffs.
- Apples in Gelly.
- Syrup of Pippins.
- Gelly of Pippins or Iohn-Apples.
- Preserved Wardens.
- Sweet meat of Apples.
- A Flomery-Caudle.
-
Pleasan
Cordial Tablets, which are very com∣fort ▪ and strengthen nature much. - To make Harts-horn Gelly.
- Harts-horn Ielly.
- To make Harts-horn Gelly.
- Another way to make Harts-horn-Gelly.
- Marmulate of Pippins.
- Gelly of Quinces.
- Preserved Quince with Gelly.
- To make fine white Gelly of Quinces.
- White Marmulate, The Queens way.
- My Lady of Bath's way.
- Paste of Quinces.
- Paste of Quinces with very little Sugar.
- Another paste of Quinces.
- A smoothening Quiddany or Gelly of the Cores of Quinces.
- Marmulate of Cherries.
- Marmulate of Cherries with juyce of Raspes and Currants.
- To make an Excellent Syrup of Apples.
- Sweet-meats of my Lady Windebanks.
- Gelly of Red Currants.
- Gelly of Currants, with the fruit whole in it.
-
Marmul
te of red Currants. - Sucket of Mallow Stalks.
- Conserve of Red Roses.
- Another Conserve of Roses.
- The Table.