Pressis Nourissant
From The closet of Sir Kenelm Digby Knight opened, 1910
This is a nourishing drink used instead of supper.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 90. The excerpt below is the record exactly as published.
PRESSIS NOURISSANT The Queen Mothers Pressis was thus made. Take un Gigot of Mutton, a piece of Veal, and a Capon (or half the quantity of each of these) and put them to rost with convenient fire, till they are above half rosted,or rather, till they be two thirds rosted. Then take them off, and squeese out all their juyce in a press with screws, and scum all the fat from it, and put it between two dishes upon a Chafing-dish of Coals to boil a very little, or rather but to heat well ; for by then it is through hot, the juyce will be rip- ened enough to drink, whereas before it was raw and bloody ; then if you perceive any fat to remain and swim upon it, dense it away with a Feather. Squeese the juyce of an Orange (through a holed spoon) into half a Porrenger full of this, and add a little Salt
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Cook this with the app: pantry check, scaling, and the assistant.