: The Pantropheon; Or History of Food Its Preparation from the Earliest Ages of the World by Soyer Alexis - Food; Cooking; Gastronomy

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PANTROPHEON 3

AGRICULTURE 9

CEREALS 19

GRINDING OF CORN 23

MANIPULATION OF FLOUR 30

FRUMENTA 41

GRAINS: SEEDS 46

VEGETABLES 49

DRIED VEGETABLES 53 Beans 53 Haricots 55 Peas 56 Lentils 57

KITCHEN GARDEN 59 Cabbage 60 Beet 62 Spinach 63 Mallows 64 Asparagus 64 Gourd 66 Turnips 67 Carrots 68 Blit 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

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 Asafoetida 91 Sumach 92 Ginger 92 Wormwood 93

FRUITS 95

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