The Closet Of Sir Kenelm Digby

Published in 1669 A.D. (after his death) ‘The Closet Of Sir Kenelm Digby Knight Opened’, is a wonderful cook book full of excellent period recipes. The first section of the book is dominated by numerous recipes for making drinks: meathe, metheglin, wines, ales and ciders etc. While the second section of the book includes many food recipes, including recipes for stewing, roasting and baking. Sir Kenelm Digby was a learned man, a man of science, but he was also a man of action and adventure; this book is a collection of what intrigued him most in the kitchens, bakeries and brew-houses of a land at Civil War with itself.

*

INDEX TO THE RECIPES IN THE MANUSCRIPT

PAGE 1 » Front Page * Index *

—————————————————- START OF  DRINK RECIPE SECTION ————————————————

PAGE 2 » – METHEGLIN – MEATHE – 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 BULLINGBROOK’S WHITE METHEGLIN *

 

PAGE 3 » MR. WEBBES MEATH * MY OWN CONSIDERATIONS FOR MAKING OF MEATHE *

 

PAGE 4 » SACK WITH CLOVE-GILLY FLOWERS * METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS * MY LADY COWERS 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 *

 

PAGE 5 » 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 METHEGLIN *

 

PAGE 6 » A RECEIPT FOR MAKING OF MEATH * MY LADY BELLASSISES MEATH * ANOTHER METHEGLIN * MR. PIERCE’S EXCELLENT WHITE METHEGLIN * AN EXCELLENT WAY TO MAKE METHEGLIN, CALLED THE LIQUOR OF LIFE, WITH THESE FOLLOWING INGREDIENTS * TO MAKE GOOD METHEGLIN * TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE * A RECEIPT FOR MEATHE * MY LORD GORGE HIS MEATHE * THE LADY VERNON’S WHITE METHEGLIN * SEVERAL SORTS OF MEATH, SMALL AND STRONG *

 

PAGE 7 » TO MAKE MEATH * SIR JOHN ARUNDEL’S WHITE MEATH * TO MAKE METHEGLIN * TO MAKE WHITE MEATH * TO MAKE A MEATH GOOD FOR THE LIVER AND LUNGS * TO MAKE WHITE METHEGLIN * TO MAKE WHITE METHEGLIN * A MOST EXCELLENT METHEGLIN * TO MAKE WHITE METHEGLIN OF THE COUNTESS OF DORSET * ANOTHER WAY TO MAKE WHITE METHEGLIN * A RECEIPT TO MAKE GOOD MEATH * ANOTHER TO MAKE MEATH * ANOTHER RECIPE * TO MAKE 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 *

 

PAGE 8 » TO MAKE WHITE MEATHE * 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 AMBASSADOUR’S STEWARD * TO MAKE MEATH * A RECEIPT TO MAKE WHITE MEATH * TO MAKE METHEGLIN *

 

PAGE 9 » 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 *

 

PAGE 10 » – WINES – ALES – CIDERS – 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 *

 

PAGE 11 » – WINES – POSSETS – SYLLABUBS – THE COUNTESS OF NEWPORT’S CHERRY WINE * STRAWBERRY WINE * TO MAKE WINE OF CHERRIES ALONE * TO MAKE A SACK POSSET * 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 *

 

—————————————————– END OF DRINK RECIPE SECTION ————————————————-

 

PAGE 12 » CONCERNING POTAGES * PLAIN SAVOURY ENGLISH POTAGE * POTAGE DE BLANC DE CHAPON * TO MAKE SPINAGE-BROTH * ORDINARY POTAGE * BARLEY POTAGE * STEWED BROTH * AN ENGLISH POTAGE * ANOTHER POTAGE * PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN *

 

PAGE 13 » NOURISSANT POTAGE DE SANTÉ * POTAGE DE SANTÉ * POTAGE DE SANTÉ * POTAGE DE SANTÉ * TEA WITH EGGS * NOURISHING BROTH * GOOD NOURISHING POTAGE * WHEATEN FLOMMERY * PAP OF OAT-MEAL *

 

PAGE 14 » PANADO * BARLEY PAP * OAT-MEAL PAP. SIR JOHN COLLADON * RICE AND 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 *

 

PAGE 15 » 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 QUINCE 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 HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE * A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, À MILANO *

 

PAGE 16 » 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 *

 

PAGE 17 » 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 *

 

PAGE 18 » EXCELLENT GOOD COLLOPS * BLACK 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 *

 

PAGE 19 » TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES * MY LADY DIANA PORTER’S SCOTCH COLLOPS * A FRICACEE OF VEAL * A TANSY * TO STEW OYSTERS * TO DRESS LAMPREY’S * TO DRESS STOCK FISH, SOMEWHAT 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 *

 

PAGE 20 » TO DRESS PARSNEPS * CREAM WITH RICE * GREWEL OF OAT-MEAL AND RICE * SAUCE FOR A CARP OR PIKE. TO BUTTER PEASE * A HERRING-PYE * A SYLLABUB * 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 *

 

PAGE 21 » 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 BRAWN * 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 * GREEN-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 *

 

PAGE 22 » 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-COAT CHEESE * TO MAKE A SCALDED CHEESE * THE CREAM-COURDS * SAVOURY TOSTED OR MELTED CHEESE *

 

PAGE 23 » TO FEED CHICKEN * TO FEED POULTRY * ANOTHER WAY OF FEEDING CHICKEN * TO FATTEN YOUNG CHICKENS IN A WONDERFULL 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 JOHN-APPLES * PRESERVED WARDENS * SWEET MEAT OF APPLES * A FLOMERY-CAUDLE * PLEASANT CORDIAL TABLETS, WHICH ARE VERY COMFORTING, AND STRENGTHEN NATURE MUCH * TO MAKE * HARTS-HORN GELLY * HARTS-HORN GELLY * TO MAKE HARTS-HORN GELLY * ANOTHER WAY TO MAKE HARTS-HORN-GELLY *

 

PAGE 24 » 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 *

 

PAGE 25 » SWEET-MEATS OF MY LADY WINDEBANKS * GELLY OF RED CURRANTS * GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT * MARMULATE OF RED CURRANTS * SUCKET OF MALLOW STALKS * CONSERVE OF RED ROSES * ANOTHER CONSERVE OF ROSES *

 

*****