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


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

bread
flour
coriander
suet
eggs
ale
yeast
pastry
blood
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

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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