Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.
About this Item
- Title
- Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.
- Author
- Moffett, Thomas, 1553-1604.
- Publication
- London, :: Printed by Tho: Newcomb for Samuel Thomson, at the sign of the white Horse in Pauls Churchyard,
- 1655.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Diet -- Early works to 1800.
- Food -- Early works to 1800.
- Nutrition -- England -- Early works to 1800.
- Cite this Item
-
"Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A89219.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.
Pages
Page 149
encrease flesh, but certain it is that they encrease lust; for they themselves are so hot of nature, that they leap and fly above water like an arrow, in the sommer nights to be cooled by the air, Alexander Benedictus report∣eth, that some with eating too many Cockles have be∣come stark fools. Their broth loosneth the body, but their flesh staies it. Galen commends them for a good meat, but dangerous to them that are subject to the stone or falling sickness. The best Cockles keep in sandy seas, which maketh the Purbeck and Selsey Cockles so highly esteemed; they are best in the month of May, for then are they fullest, lustiest, and cleanest of gravel. To avoid their gravel, keep them in salt water or brine a whole day before you eat them, and if you shift them into fresh water or brine when the tide is comming, they will open themselves, and spue out all their gravel and filthiness. Chuse the greatest and the whitest of them, and of al shell fish, they are best broild in a frying pan, neither are they ill being sod in water with salt, pepper, parsly, dried mints, and cinamon, after the French fashion.
Notes
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Lib. 32 cap. 7
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Plin. l. 9. c. 29.
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3. de simp. sac.