The Closet of Sir Kenelm Digby, Kt., Opened, by Kenelm Digby

The Table2


Scotch Ale from my Lady Holmbey 98

To make Ale drink quick 100

A very pleasant drink of Apples 100

Ale with Honey 104

Small Ale for the stone 105

Apple drink with Sugar, Honey, &c. 106

Master Webbs Ale and Bragot 107

To stew Apples 201

Apples in Gelly 234

Sweet-meat of Apples 238

To make an excellent syrup of Apples 253


Stewed Broth 125

Portugal Broth, as it was made for the Queen 127

Nourishing Broth 133

Broth and Potage 141

Broth for sick and convalescent Persons 143

A savoury and nourishing boiled Capon 133

To stew Beef 150

To stew a Rump of Beef 163, 196, 197

To rost Wilde Boar 168

About making of Brawn 205

To bake Beef 208

To boil Beef or Venison 209

Ordering Bacon for Gambons, and to keep 212

To make Bisket 219


To make Cider 100

Sir Paul Neal’s way of making Cider 101

Dr. Harvey’s pleasant Water Cider, whereof he used to drink much, making it his ordinary drink 103

A good Dish of Cream 116

An excellent Spanish Cream 116

Another Clouted Cream 117

My Lord of St. Alban’s Cresme Fouettee 119

To make the Cream Curds 120

The Queens Barley Cream 139

Capon in White-broth 146

To make Cock-Ale 147

Savoury Collops of Veal 157

To pickle Capons my Lady Portland’s way 159

Scotch Collops 167

Excellent good Collops 171

My Lady Diana Porter’s Scotch Collops 181

Cream with Rice 191

Pickled Champignons 200

Sallet of cold Capon Rosted 206

To make Cheese cakes 214

Short and crisp Crust for Tarts and Pyes 215

To make a Cake 216

To make a Caraway-Cake 219

Excellent small Cakes 221

To make scalded Cheese 227

The Cream-Courds 228

Savoury tosted or melted Cheese 228

To feed Chicken 228

To fatten young Chicken in a wonderful degree 231

An excellent way to Cram Chicken 233

Gelly of Red Currants 255

Gelly of Currants with the fruit whole in it 255


To bake wilde Ducks or Teals 210

To Rost wilde Ducks 211


To butter Eggs with Cream 147

Portuguez Eggs 202

To boil Eggs 203


Wheaten Flomery 134

A Fricacee of Lamb-stones, &c. 158

To boil smoaked Flesh 164

A Fricacee of Veal 158, 182

Butter and Oyl to fry Fish 193

A Flomery-Caudle 238


Smallage Gruel 137

About water Gruel 138

An excellent and wholesome water Gruel with Wood sorrel and Currants 139

Gruel of Oatmeal and Rice 191

To make clear Gelly of Bran 203

An excellent meat of Goose or Turkey 212

To pickle an old fat Goose 212


Some Notes upon Honey 8

My Lord Hollis Hydromel 33

Hydromel as I made it weak for the Q. Mother 35

To make Honey drink 84

Weak Honey drink 107

To make an Hotchpot 149, 150

The Queens Hotchpot 151

A nourishing Hachy 158

Red Herrings boiled 173

To season Humble Pyes 210

To make Harts-horn Gelly 239-242


To dress Lampreys 184


Master Corsellises Antwerp Meath 9

To make excellent Meathe 10

A weaker, but very pleasant Meathe 11

An excellent white Meathe 11

Master Webbes Meathe 14-19

My own considerations for making of Meathe 19

My Lady Gower’s white Meathe 26

Strong Meathe 32

A Receipt for making of Meathe 32

My Lord Morice’s Meathe 39

My Lady Morice her Sisters Meathe 39

To make white Meath 41

Sir William Paston’s Meathe 41

Another way of making Meathe 42

Sir Baynam Throckmorton’s Meathe 42

My Lady Bellassises Meathe 45

My Lord Gorge his Meathe 54

Several sorts of Meathe, small and strong 56

To make Meathe 57

Sir John Arundel’s white Meathe 57

To make a Meathe good for the Liver and Lungs 59

A very good Meathe 60

My Lord Herbert’s Meathe 68

To make small white Meathe 80

Meathe from the Muscovian Ambassadour’s Steward 81

Meathe with Raisins 96

A Receipt to make Metheglin as it is made at Liege, communicated by Mr. Masillon 5

White Metheglin of my Lady Hungerfords which is exceedingly praised 6

A Receipt to make a Tun of Metheglin 12

The Countess of Bullingbrook’s white Metheg. 13

Metheglin composed by myself 25

Sir Thomas Gower’s Metheglin for health 27

Metheglin for taste and colour 28

An excellent way of making white Metheglin 30

Several ways of making Metheglin 35

To make white Metheglin 31

Another Metheglin 46

Mr. Pierce’s excellent white Metheglin 46

An excellent way to make Metheglin, called the Liquor of Life 51

To make good Metheglin 52

To make white Metheglin of Sir J. Fortescue 53

The Lady Vernon’s white Metheglin 55

To make Metheglin 58

A most excellent Metheglin 61

To make white Metheg. of the Count. of Dorset 62

To make small Metheglin 69

The Earl of Denbigh’s Metheglin 85

To make Metheglin that looks like White Wine 90

Metheglin, or sweet-drink of my Lady Stuart 93

A Metheg. for the Colick-Stone, of the same Lady 93

A Receipt for Metheglin of my Lady Windebanke 94

Marrow sops with Wine 145

To make a shoulder of Mutton like Venison 163

An excellent way of making Mutton steaks 170

To make Mustard 194

For roasting of Meat 196

Mutton baked with Venison 207

My Lord of Denbigh’s Almond March-pane 221

Marmulate of Pippins 243

White Marmulate, the Queens way 248

My Lady of Bath’s way 248

Marmulate of Cherries 251

Marmulate of Red Currants 256


A plain but good Spanish Oglia 164

To stew Oysters 183


Excellent Marrow-Spinage Pasties 159

To make a French Barley Posset 160

To make Puff-past 161

To make a Pudding with Puff past 161

To make Pear Puddings 162

Marrow Puddings 162

To make excellent Black Puddings 165

A Receipt to make White Puddings 166

To make an excellent Pudding 166

Pyes 168

To make Pith Puddings 172

An Oat-meal Pudding 174

To make Call Puddings 174

A Barley Pudding 175

A Pippin Pudding 175

To make a baked Oat-meal Pudding 176

A plain quaking Pudding 176

A good quaking Bag Pudding 177

To preserve Pippins in Jelly 180

To dress Poor-John, and Buckorn 187

To dress Parsneps 190

To butter Pease 191

A Herring Pye 192

To make an excellent Hare Pye 207

To bake Pidgeons, Teals or Wild ducks 209

Green-Geese Pye 209

To make a plain ordinary Posset 112

Concerning Potages 121

Plain savoury English Potage 122

Potage de blanc de Chapon 123

Ordinary Potage 124

Barley Potage 125

An English Potage 126

Another Potage 126

Nourissant Potage de santé 128

Potage de santé 129, 130

Good nourishing Potage 133

Pap of Oat-meal 135

Panado 135

Barley Pap 135

Oat-meal Pap. Sir John Colladon 136

Pressis-Nourissant 140

Pan-Cotto 141

My Lord Lumley’s Pease-Potage 142

An excellent Posset 144

Pease of the seedy buds of Tulips 145

To make Plague-Water 147, 148

An excellent baked Pudding 154

My Lady of Portland’s Minced Pyes 155

Minced Pyes 156

To feed Poultry 229

To feed Partridges that you have taken wilde 233

To make Puffs 234

Gelly of Pippins or John-Apples 236


To keep Quinces all the year good 149

Gelly of Quinces 243

Preserved Quince with Gelly 245

To make fine white Gelly of Quinces 246

Paste of Quinces 248, 250

A smoothening Quiddany or Gelly of the Cores of Quinces 250


Rice & Orge mondé 137

Boiled Rice dry 145

To Rost fine Meat 157

To make Red-Dear 163

Conserve of Red Roses 257, 259


Sack with Clove gilly-flowers 22

To make Stepponi 106

To make a Sack-posset 111

A Barley Sack-posset 113

My Lord of Carlile’s Sack-posset 115

A Syllabub 115

To make a whip Syllabub 120

To make Spinage-broth 123

Sauce of Horse-Radish 151

Very good Sauce for Partridges and Chicken 160

To dress Stock-fish 186, 188

To prepare Shrimps for dressing 193

To make Slip-coat-Cheese 223-227

Sweet-meats of my Lady Windebanks 253

Sucket of Mallow-stalks 256


Tea with Eggs 132

A Tansy 183, 213, 214

To souce Turkeys 211

Pleasant Cordial Tablets 238


To stew a breast of Veal 150

Vuova Lattate 165

Vuova Spersa 165

Baked Venison 169

Tosts of Veal 193


Morello Wine 97

Currants Wine 98

The Countess of Newport’s Cherry Wine 109

Strawberry Wine 109

To make Wine of Cherries alone 110

To make Rasbery-Wine 148

To make a White-pot 149, 195

Buttered Whitings with Eggs 187

To stew Wardens or Pears 201

Preserved Wardens 237

2 This Table reproduces the Index to the original volume. An Index on modern lines, for more ready reference, will be found on pages 287-291.

Last updated Sunday, March 27, 2016 at 11:53