How to Perfume a Glove
Adam Smyth: Early Modern Cookbooks, 5 January 2017
Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen
by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015,978 0 8122 4758 9 Show More
by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015,
“... the early modern sense of receipts, or texts received: ‘Fine Sauce for a roasted Rabbet: used to king Henry the eight’; ‘To comfort the heart, and take away Melancholy’; ‘To make red sealing Waxe’; ‘Marmalad of Quinces’; ‘To make Oile of Earth wormes … good for the sinews that are cold’; ‘To bake a Capon with yolks of Eggs’; ‘To ... ”