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.
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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.
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SARSON, H. Fermented Liquors in Old-time Cooking. Nature 152, 386 (1943). https://doi.org/10.1038/152386a0
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DOI: https://doi.org/10.1038/152386a0
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