892:
865:
853:
878:
244:
197:
Florence White makes reference to three contemporary versions: the
Cornish manchet, a version from the Isle of Wight, and a recipe from Sussex for "Lady Arundel's Manchet" which is notable for the inclusion of butter, eggs, and milk. The recipe for Lady Arundel's manchet was first published in 1653
194:, according to the household accounts from 1564 to 1632, was "a loofe of bred in trenchors, 2 manchets, 1 quart bere, 1 quart wyne, a Chyne of Muton or Chyne of Beef Boilid". The two older sons had "2 loaf of household Breid, a Manchet, 1 Potell of Bere, a Chekynge or ells 3 mutton Bonys boyled".
334:
Of bread made of wheat we have sundry sorts daily brought to the table, whereof the first and most excellent is the manchet, which we commonly call white bread, in Latin primarius panis, whereof Budeus also speaketh, in his first book De asse; and our good workmen deliver commonly such proportion
175:
There is also a reference to "Manchetts for the Queen's Maides", a royal ordinance originating from Eltham Palace in 1526 during Henry VIII's reign which describes a menu for medieval aristocracy. It is inserted because a correspondent had requested when manchets were to be served at court. This
171:
published in 1615 where White quotes an anonymous source that describes a manchet as 'Your best and principal bread'. Gervase
Markham writes that the dough should be kneaded by hand and with the brake, and if no brake is available, wrapped in a cloth and trodden underfoot.
213:
amongst the best-known contemporary styles still made commercially. According to
Elizabeth David, only the wealthy could have manchets for their breakfast or dinner, and these became the "ancestors" of eighteenth-century French rolls.
335:
that of the flour of one bushel with another they make forty cast of manchet, of which every loaf weigheth eight ounces into the oven, and six ounces out, as I have been informed.
163:, first published in 1932, contains several recipes for manchets. White gives five regional varieties of the bread and quotes from sources for the recipes. The first is from
38:
176:
suggests that in origin it was a luxurious bread containing ingredients that were available only to the wealthy. During the reign of
Elizabeth I (
317:
645:
187:
613:
293:
223:
585:
567:
205:
Manchets crossed the
Atlantic to Virginia with the early colonists. Manchets are little made today, with the traditional
490:
118:
of very good quality, or a small flat circular loaf. It was a bread that was small enough to be held in the hand.
232:, Cathryn Dresser from Sussex made Lady Arundel's manchets, serving them with an inner layer of cream and jam.
638:
419:
228:
923:
712:
354:
128:
856:
445:
928:
868:
397:
359:
156:
672:
661:
631:
257:
143:
One of the first recipes printed in
English for manchet breads comes from the 1588 recipe book
933:
918:
896:
832:
367:
262:
147:
by an unknown author. In it the author explains that the flour must be fine and have been
8:
20:
852:
519:
586:""Sweet Dough" prompts a sugar crash as The Great British Baking Show levels back out"
381:
563:
486:
289:
183:) the most superior wheat for a manchet allegedly came from Heston, near Hounslow .
348:
702:
555:
401:
283:
168:
164:
137:
812:
782:
618:
210:
95:
61:
912:
827:
757:
752:
737:
837:
802:
727:
717:
682:
882:
807:
747:
722:
707:
249:
523:
797:
772:
767:
697:
677:
507:
687:
822:
792:
762:
692:
206:
91:
787:
732:
623:
71:
817:
148:
115:
81:
51:
877:
243:
742:
37:
285:
America's
Founding Food: The Story of New England Cooking
136:
back to about 1450 and equates this type of bread with
282:
Stavely, Keith; Fitzgerald, Kathleen (8 March 2006).
239:
574:
Originally published in London by Allen Lane, 1977.
485:. University of South Carolina Press. p. 98.
347:
346:
281:
910:
508:"Playing In The Provinces: Front or Back Door?"
406:. English Folk Cookery Association. p. 71.
450:. London: J. Beale for R. Jackson. p. 231
639:
288:. Univ of North Carolina Press. p. 236.
447:Country contentments, or The English huswife
512:Medieval & Renaissance Drama in England
476:
474:
646:
632:
550:
548:
619:Manchets at The Foods of England Project
471:
315:
583:
480:
443:
188:Henry Percy, 9th Earl of Northumberland
911:
545:
505:
437:
316:Harrison, William (2 September 2022).
627:
554:
536:
396:
318:"Of the Food and Diet of the English"
217:
408:Re-published by Jonathan Cape, 1968.
368:participating institution membership
202:, printed for the Countess of Kent.
483:Colonial Virginia's Cooking Dynasty
417:
132:traces the use of the English word
13:
653:
14:
945:
607:
890:
876:
864:
863:
851:
242:
159:'s classic English cuisine book
36:
577:
560:English Bread and Yeast Cookery
530:
499:
190:for the earl and his lady on a
178:
584:Kulzick, Kate (28 July 2018).
481:Harbury, Katharine E. (2004).
468:British Library Harley MS 642.
462:
411:
390:
386:. London: Richard Jones. 1594.
374:
340:
309:
275:
186:Breakfast in the household of
1:
268:
114:is a wheaten, yeast-leavened
200:A True Gentlewoman's Delight
7:
506:Palmer, Barbara D. (2009).
235:
145:The Good Huswifes Handmaide
10:
950:
322:Collection at Bartleby.com
229:The Great British Bake-off
121:
18:
897:United Kingdom portal
846:
668:
659:
444:Markham, Gervase (1623).
418:Day, Ivan (23 May 2013).
383:A Good Huswifes Handmaide
355:Oxford English Dictionary
226:of the television series
129:Oxford English Dictionary
87:
77:
67:
57:
47:
35:
537:White, Florence (1932).
19:Not to be confused with
869:Category:British breads
360:Oxford University Press
662:List of British breads
539:Good Things in England
403:Good Things in England
258:List of British breads
161:Good Things in England
16:Variety of white bread
833:Staffordshire oatcake
424:Food History Jottings
857:Recipes on WikiBooks
263:List of sweet breads
420:"The Biscuit Break"
358:(Online ed.).
32:
21:Manchette (cuisine)
218:In popular culture
28:
906:
905:
713:Chorleywood bread
562:. Penguin Books.
366:(Subscription or
295:978-0-8078-7672-5
101:
100:
941:
924:Medieval cuisine
895:
894:
893:
881:
880:
867:
866:
855:
648:
641:
634:
625:
624:
601:
600:
598:
596:
581:
575:
573:
556:David, Elizabeth
552:
543:
542:
534:
528:
527:
503:
497:
496:
478:
469:
466:
460:
459:
457:
455:
441:
435:
434:
432:
430:
415:
409:
407:
394:
388:
387:
378:
372:
371:
363:
351:
344:
338:
337:
331:
329:
313:
307:
306:
304:
302:
279:
252:
247:
246:
182:
181: 1558–1603
180:
78:Main ingredients
40:
33:
31:
27:
949:
948:
944:
943:
942:
940:
939:
938:
909:
908:
907:
902:
891:
889:
883:Food portal
875:
842:
664:
655:
652:
610:
605:
604:
594:
592:
582:
578:
570:
569:978-0-140467918
553:
546:
535:
531:
504:
500:
493:
479:
472:
467:
463:
453:
451:
442:
438:
428:
426:
416:
412:
398:White, Florence
395:
391:
380:
379:
375:
365:
345:
341:
327:
325:
314:
310:
300:
298:
296:
280:
276:
271:
248:
241:
238:
220:
177:
169:Nottinghamshire
165:Gervase Markham
124:
68:Region or state
58:Place of origin
43:
29:
24:
17:
12:
11:
5:
947:
937:
936:
931:
929:British breads
926:
921:
904:
903:
901:
900:
886:
872:
860:
847:
844:
843:
841:
840:
835:
830:
825:
820:
815:
813:Sally Lunn bun
810:
805:
800:
795:
790:
785:
780:
775:
770:
765:
760:
755:
750:
745:
740:
735:
730:
725:
720:
715:
710:
705:
700:
695:
690:
685:
680:
675:
669:
666:
665:
660:
657:
656:
654:British breads
651:
650:
643:
636:
628:
622:
621:
616:
609:
608:External links
606:
603:
602:
576:
568:
544:
529:
498:
491:
470:
461:
436:
410:
389:
373:
339:
308:
294:
273:
272:
270:
267:
266:
265:
260:
254:
253:
237:
234:
219:
216:
211:Sally Lunn bun
157:Florence White
123:
120:
99:
98:
96:Sally Lunn bun
89:
85:
84:
79:
75:
74:
69:
65:
64:
59:
55:
54:
49:
45:
44:
41:
15:
9:
6:
4:
3:
2:
946:
935:
932:
930:
927:
925:
922:
920:
917:
916:
914:
899:
898:
887:
885:
884:
879:
873:
871:
870:
861:
859:
858:
854:
849:
848:
845:
839:
836:
834:
831:
829:
828:Singing hinny
826:
824:
821:
819:
816:
814:
811:
809:
806:
804:
801:
799:
796:
794:
791:
789:
786:
784:
781:
779:
776:
774:
771:
769:
766:
764:
761:
759:
758:Hot cross bun
756:
754:
753:Griddle scone
751:
749:
746:
744:
741:
739:
738:Dripping cake
736:
734:
731:
729:
726:
724:
721:
719:
716:
714:
711:
709:
706:
704:
701:
699:
696:
694:
691:
689:
686:
684:
681:
679:
676:
674:
671:
670:
667:
663:
658:
649:
644:
642:
637:
635:
630:
629:
626:
620:
617:
615:
612:
611:
591:
590:The A.V. Club
587:
580:
571:
565:
561:
557:
551:
549:
541:. p. 72.
540:
533:
525:
521:
517:
513:
509:
502:
494:
492:1-57003-513-X
488:
484:
477:
475:
465:
449:
448:
440:
425:
421:
414:
405:
404:
399:
393:
385:
384:
377:
369:
361:
357:
356:
350:
343:
336:
323:
319:
312:
297:
291:
287:
286:
278:
274:
264:
261:
259:
256:
255:
251:
245:
240:
233:
231:
230:
225:
215:
212:
208:
203:
201:
195:
193:
189:
184:
173:
170:
166:
162:
158:
154:
152:
151:
146:
141:
139:
135:
131:
130:
119:
117:
113:
109:
105:
97:
93:
90:
86:
83:
80:
76:
73:
70:
66:
63:
60:
56:
53:
50:
46:
39:
34:
26:
22:
934:Sweet breads
919:Yeast breads
888:
874:
862:
850:
838:Stottie cake
803:Potato scone
777:
728:Cottage loaf
718:Cockle bread
683:Barley bread
593:. Retrieved
589:
579:
559:
538:
532:
515:
511:
501:
482:
464:
452:. Retrieved
446:
439:
427:. Retrieved
423:
413:
402:
392:
382:
376:
353:
342:
333:
326:. Retrieved
321:
311:
299:. Retrieved
284:
277:
227:
221:
204:
199:
196:
191:
185:
174:
160:
155:
149:
144:
142:
133:
127:
125:
111:
107:
103:
102:
42:Manchet loaf
25:
808:Saffron bun
748:Fried bread
723:Colston bun
708:Chelsea bun
614:Sca Cooking
454:17 February
429:17 February
250:Food portal
913:Categories
798:Plain loaf
773:London bun
768:Lardy cake
698:Bread roll
678:Bara brith
595:4 November
518:: 81–127.
370:required.)
324:. Bartleby
269:References
138:paindemain
88:Variations
688:Barm cake
349:"manchet"
192:flesh day
108:manchette
823:Scuffler
793:Pan loaf
763:Iced bun
693:Bath bun
558:(1997).
524:24322800
400:(1932).
236:See also
224:series 3
207:Bath bun
112:michette
92:Bath bun
788:Oatcake
778:Manchet
733:Crumpet
703:Buttery
673:Bannock
328:28 June
301:28 June
153:twice.
150:boulted
134:manchet
122:History
104:Manchet
62:Britain
30:Manchet
783:Muffin
566:
522:
489:
292:
72:France
818:Scone
520:JSTOR
364:
116:bread
82:flour
52:bread
743:Farl
597:2019
564:ISBN
487:ISBN
456:2022
431:2022
330:2023
303:2023
290:ISBN
209:and
126:The
48:Type
222:In
198:in
167:in
110:or
915::
588:.
547:^
516:22
514:.
510:.
473:^
422:.
352:.
332:.
320:.
179:r.
140:.
106:,
94:,
647:e
640:t
633:v
599:.
572:.
526:.
495:.
458:.
433:.
362:.
305:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
