Abstract
THE riboflavin value found in ancient buns and ale (see NATURE, September 4, pp. 273–274) has an interesting historical background. Few people realize to-day the extent to which our ancestors used fermented liquors for all manner of domestic purposes.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Austin, "Two Fifteenth Century Cookery Books" (Early English Text Society, 1888).
Harleian MS. 4016. "Here Beginnethe a Boke of Kokery".
"The Closet of Sir Kenelm Digby, Opened" (1669).
Woolly, Hannah, "The Queenlike Closet" (1670).
Glasse, Hannah, "The Art of Cookery made Plain and Easy" 1747, and later editions).
Beaufoy pamphlet, circa 1820.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
SARSON, H. Fermented Liquors in Old-time Cooking. Nature 152, 386 (1943). https://doi.org/10.1038/152386a0
Issue date:
DOI: https://doi.org/10.1038/152386a0
