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Cooking (and Contemplating) New England

“Of Baking Manchets,” from Gervase Markham’s The English Hus-wife (1615)

Manchet bread, a 1615 light wheat loaf


This recipe dates from a time when wheat was scarce and the bread made with it was therefore regarded almost with awe. Manchets are the name for the finest type of wheat bread. In his discourse on brewing and baking, Markham also offers "cheate" bread, the next level down from manchet in terms of the coarseness of the grains used. The lowest of all is not given a name, but Markham describes it as "bread for your hinde servants which is the coursest bread for mans use."  Read More 

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