19 - To make bisket bread
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "19 - To make bisket bread". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

19 - To make bisket bread, otherwise called French bisket. Take halfe a peck of fine flowre, two ounces of coriander seeds, one ounce of anni seeds, the white of foure eggs, half a pinte of Ale-yeast, and as much water as will make it up into stiffe paste; your water must be but bloud warm: then bake it in a longroll as big as your thigh: let it stay in the oven but one houre, and wne it is a day old pare it and slice it overthwart: then sugar it over with fine powdred sugar, and so dry it in an oven again: and being dry, take it out, and sugar it again: then box it, and so may keep it all the yeere.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:19>. Accessed on February 22, 2020, 6:15 pm.

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