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Liqueurs spiritueuses pour la table, ou d'agrément, dout l'aromate ou parfum se prend dans les matières végétables odorantes qui suivent

Ms. Codex 1857

This is a finding aid. It is a description of archival material held at the University of Pennsylvania. Unless otherwise noted, the materials described below are physically available in our reading room, and not digitally available through the web.

Summary Information

Repository:
University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts
Title:
Liqueurs spiritueuses pour la table, ou d'agrément, dout l'aromate ou parfum se prend dans les matières végétables odorantes qui suivent
Date:
circa 1810
Call Number:
Ms. Codex 1857
Extent:
1 volume
Language:
French
Language Note:
In French.
Abstract:
Oversize volume written in French comprising a treatise on making liquors. The detailed and densely written volume was created by an unknown compiler around 1810.
Cite as:
Liqueurs spiritueuses pour la table, ou d'agrément, dout l'aromate ou parfum se prend dans les matières végétables odorantes qui suivent, circa 1810., Ms. Codex 1857, Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania
PDF Version:

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Scope and Contents

Oversize volume written in French comprising a treatise on making liquors. The detailed and densely written volume was created by an unknown compiler around 1810. The collection of recipes included are for making cordials, digestives, elixirs, infusions, liquors, oils, ratafias, and wines. Many of the recipes for making liquors and wines are derived from flowers, fruit, grains, plants, and spices. Introductory and instructional sections concerning coloration, distillation, fermentation, filtration, and infusion are included in the volume. There are many citations of contemporary authors who were experts in their fields of in creating liquors and distillation. A table of contents is on the first leaf of the volume consisting of four main chapters with numerous sub-sections.

Table of contents

Introduction -- Chap. I. Histoire des liqueurs de table -- Chap. II. Differéntes bases de liqueur -- Chap. III. Du laboratoire d'un liquoriste, & de principales opérations de sou art -- Chap. IV. du différentes espèces de liqueurs de goût, delean fabrication proprment dite, & de moyens de les perfectionner & de les conserver.

Administrative Information

Publication Information

University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts,  October 2017

Finding Aid Author

Finding aid prepared by Donna Brandolisio

Access Restrictions

This codex is available for research.

Use Restrictions

Copyright restrictions may exist. For most library holdings, the Trustees of the University of Pennsylvania do not hold copyright. It is the responsibility of the requester to seek permission from the holder of the copyright to reproduce material from the Kislak Center for Special Collections, Rare Books and Manuscripts.

Source of Acquisition

Sold by Ben Kinmont, Bookseller (Sebastopol, California), 2017.

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Controlled Access Headings

Form/Genre(s)
  • Codices (bound manuscripts)
  • Manuals (instructional materials)
  • Manuscripts, French--19th century
  • Recipes
  • Treatises
Subject(s)
  • Distillation--19th century
  • Fermentation
  • Fruit wines
  • Liqueurs
  • Liquors
  • Liquors--Flavor and odor
  • Wine and wine making

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Collection Inventory

Volume

Liqueurs spiritueuses pour la table, ou d'agrément, dout l'aromate ou parfum se prend dans les matières végétables odorantes qui suivent, circa 1810.

1