SOYER’S PANTROPHEON.
THE PANTROPHEON OR, HISTORY OF FOOD, And its Preparation, FROM THE EARLIEST AGES OF THE WORLD.
BY A. SOYER,
AUTHOR OF “The Gastronomic Regenerator” and the “Modern Housewife, or Ménagère,” &c. EMBELLISHED WITH FORTY-TWO STEEL PLATES, ILLUSTRATING THE GREATEST GASTRONOMIC MARVELS OF ANTIQUITY.
BOSTON: TICKNOR, REED, AND FIELDS. MDCCCLIII.
The Author reserves his right of Translating this Work.
LONDON:
VIZETELLY AND COMPANY, PRINTERS AND ENGRAVERS.
PETERBOROUGH COURT, FLEET STREET.
Contents.
Page
PANTROPHEON 3
I.
AGRICULTURE 9
II.
CEREALS 19
III.
GRINDING OF CORN 23
IV.
MANIPULATION OF FLOUR 30
V.
FRUMENTA 41
VI.
GRAINS: SEEDS 46
VII.
VEGETABLES 49
VIII.
DRIED VEGETABLES 53 Beans 53 Haricots 55 Peas 56 Lentils 57
IX.
KITCHEN GARDEN 59 Cabbage 60 Beet 62 Spinach 63 Mallows 64 Asparagus 64 Gourd 66 Turnips 67 Carrots 68 Blit (a sort of Beet) 68 Purslaine 68 Sorrel 69 Brocoli 69 Artichoke 70 Pompion 71 Cucumber 72 Lettuce 74 Endive 75 Onions 76 Leeks 77 Melon 77 Radish 79 Horse-Radish 80 Garlic 81 Eschalots 82 Parsley 82 Chervil 84 Water-Cresses 84
X.
PLANTS USED IN SEASONING 86 Poppy 86 Sesame 86 Sow-Thistle 87 Orach 87 Rocket 87 Fennel 88 Dill 88 Anise-Seed 88 Hyssop 88 Wild Marjoram 89 Savory 89 Thyme 89 Wild Thyme 89 Sweet Marjoram 89 Pennyroyal 90 Rue 90 Mint 90 Spanish Camomile 90 Cummin 91 Alisander 91 Capers 91 Asafœtida 91 Sumach 92 Ginger 92 Wormwood 93
XI.
FRUITS 95
XII.
STONE FRUIT 97 Olive Tree 97 Palm Tree 100 Cherry Tree 102 Apricot Tree 103 Peach Tree 104 Plum Tree 105
XIII.
PIP FRUIT 106 Quince Tree 106 Pear Tree 107 Apple Tree 108 Lemon Tree 109 Orange Tree 110 Fig Tree 112 Raspberry Tree 115 Currant Tree 115 Strawberry Plant 115 Mulberry Tree 116
XIV.
SHELL FRUIT 117 Almond Tree 117 Walnut Tree 118 Nut Tree 120 Pistachio Tree 120 Chesnut Tree 121 Pomegranate 122
XV.
ANIMAL FOOD 123 Rearing of Cattle 127 Markets 128 Butchers 129
XVI.
ANIMALS 133 The Pig 133 The Ox 142 The Lamb 146 The Kid 148 The Ass 150 The Dog 150
XVII.
POULTRY 152 The Cock 153 The Capon 154 The Hen 155 The Chicken 156 The Duck 168 The Goose 150 The Pigeon 162 The Guinea Hen 163 The Turkey Hen 168 The Peacock 166
XVIII.
MILK, BUTTER, CHEESE, AND EGGS 168 Milk 168 Butter 170 Cheese 173 Eggs 175