The Closet of the Eminently Learned Sir Kenelme Digbie Knight Opened
Encyclopedia
The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, first printed in 1669, is a 17th century English cookbook
and an excellent resource of the types of food that were eaten by persons of means in the early 17th century. It is supposedly based upon writings of Sir Kenelm Digby, a privateer
whose interests, apparently, included cooking, medicine, swordplay, astrology
, alchemy
, literature, and natural philosophy
. More recent editions of the book includes one from 1910, with an introduction by Anne Macdonell and a 1997 edition edited by Jane Stevenson
and Peter Davidson.
and cuisine
of the Renaissance
, especially for those limited, by linguistic expertise, solely to English manuscripts.
Like most historical cookbooks, however, it does not include complete information on the preparation of the foods within; while methods of cooking and ingredients are included, amounts are, by and large, not. This is standard for cookbooks and herbals of this time, and earlier, and requires some experimentation.
Modern scholars who work with medieval and ancient cookbooks must engage in the process of redaction
to duplicate the dishes within; for cookbooks, redaction means a formulation, based upon trial-and-error, of a (hopefully, edible) dish which uses the ingredients and methods in the book. These recipes, with baking times, amounts, and any additional information, are called "redactions," being more than merely translations.
Digby, for its type, includes a great deal of information, and rather bridges the period between the era of the Renaissance and the medieval period; it includes suggested uses of the recipes, as, in ancient and medieval times, foods were considered also curative, and the difference between a cookbook and an herbal
or medical text, was slight, even non-existent.
This variety should give those engaged in historical reenactment
enough options that they can both provide authentic foods, and, perhaps, extrapolate a bit on variations.
and metheglin recipes, but there are plenty of other recipes for sallets (which we would, today, call salads), eggs, several recipes for types of potage
, recipes for meat pie
and meat and vegetable pasty
, cooked and prepared meats, syllabub
, cakes, dessert pies, jellies and puddings and other sweets and desserts. There are also some other recipes that fall into other headings; for information, please read the book, online.
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
and an excellent resource of the types of food that were eaten by persons of means in the early 17th century. It is supposedly based upon writings of Sir Kenelm Digby, a privateer
Privateer
A privateer is a private person or ship authorized by a government by letters of marque to attack foreign shipping during wartime. Privateering was a way of mobilizing armed ships and sailors without having to spend public money or commit naval officers...
whose interests, apparently, included cooking, medicine, swordplay, astrology
Astrology
Astrology consists of a number of belief systems which hold that there is a relationship between astronomical phenomena and events in the human world...
, alchemy
Alchemy
Alchemy is an influential philosophical tradition whose early practitioners’ claims to profound powers were known from antiquity. The defining objectives of alchemy are varied; these include the creation of the fabled philosopher's stone possessing powers including the capability of turning base...
, literature, and natural philosophy
Natural philosophy
Natural philosophy or the philosophy of nature , is a term applied to the study of nature and the physical universe that was dominant before the development of modern science...
. More recent editions of the book includes one from 1910, with an introduction by Anne Macdonell and a 1997 edition edited by Jane Stevenson
Jane Stevenson
Professor Jane Stevenson is a UK author who was born in London and brought up in London, Beijing and Bonn. She has lectured in history at Sheffield University, and teaches literature and history at the University of Aberdeen, where she is currently is the Regius Professor of Humanity...
and Peter Davidson.
History
This, and other works, according to Anne Macdonell, was not intended, by the author, for publication, but for his own use. They were published by the efforts of others, notably his steward, Hartman, and his son, John, who experienced some financial difficulty after his father's death.Format
This book is an excellent resource for those looking into medieval cuisineMedieval cuisine
Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century...
and cuisine
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
of the Renaissance
Renaissance
The Renaissance was a cultural movement that spanned roughly the 14th to the 17th century, beginning in Italy in the Late Middle Ages and later spreading to the rest of Europe. The term is also used more loosely to refer to the historical era, but since the changes of the Renaissance were not...
, especially for those limited, by linguistic expertise, solely to English manuscripts.
Like most historical cookbooks, however, it does not include complete information on the preparation of the foods within; while methods of cooking and ingredients are included, amounts are, by and large, not. This is standard for cookbooks and herbals of this time, and earlier, and requires some experimentation.
Modern scholars who work with medieval and ancient cookbooks must engage in the process of redaction
Redaction
Redaction is a form of editing in which multiple source texts are combined and subjected to minor alteration to make them into a single work. Often this is a method of collecting a series of writings on a similar theme and creating a definitive and coherent work...
to duplicate the dishes within; for cookbooks, redaction means a formulation, based upon trial-and-error, of a (hopefully, edible) dish which uses the ingredients and methods in the book. These recipes, with baking times, amounts, and any additional information, are called "redactions," being more than merely translations.
Digby, for its type, includes a great deal of information, and rather bridges the period between the era of the Renaissance and the medieval period; it includes suggested uses of the recipes, as, in ancient and medieval times, foods were considered also curative, and the difference between a cookbook and an herbal
Herbal
AThe use of a or an depends on whether or not herbal is pronounced with a silent h. herbal is "a collection of descriptions of plants put together for medicinal purposes." Expressed more elaborately — it is a book containing the names and descriptions of plants, usually with information on their...
or medical text, was slight, even non-existent.
Ingredients
Unlike many antique cookbooks, Digby includes a vast array of ingredients, including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey. In fact, his recipes include substitutions, based, we can assume, on both personal taste, and seasonal availability.This variety should give those engaged in historical reenactment
Historical reenactment
Historical reenactment is an educational activity in which participants attempt torecreate some aspects of a historical event or period. This may be as narrow as a specific moment from a battle, such as the reenactment of Pickett's Charge at the Great Reunion of 1913, or as broad as an entire...
enough options that they can both provide authentic foods, and, perhaps, extrapolate a bit on variations.
Types of Recipe
A great deal of the work appears to be taken up with various meadMead
Mead , also called honey wine, is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash, which is strained immediately after fermentation...
and metheglin recipes, but there are plenty of other recipes for sallets (which we would, today, call salads), eggs, several recipes for types of potage
Potage
Potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.-History:...
, recipes for meat pie
Meat pie
A meat pie is a savoury pie with a filling of meat and other savoury ingredients. Principally popular in Europe, Australia and New Zealand, meat pies differ from a pasty in the sense that a pasty is typically a more portable, on-the-go item, as opposed to a more conventional pie.-History:The...
and meat and vegetable pasty
Pasty
A pasty , sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top...
, cooked and prepared meats, syllabub
Syllabub
Syllabub is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine. Mrs Beeton gives two recipes...
, cakes, dessert pies, jellies and puddings and other sweets and desserts. There are also some other recipes that fall into other headings; for information, please read the book, online.