Papin is a member of the Royal Society of London, England's leading scientific institution. He calls his pressure cooker a 'digestory'. He demonstrates it to the Fellows of the Society, who are impressed.
In 1682 there is a further demonstration. A supper is served that has been cooked entirely in Papin's 'digestory'. John Evelyn is among the Fellows of the Society who are present. He writes enthusiastically in his diary about the excellence of the beef jelly and the stewed pigeons.