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19 - To Make Bisket bread

This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

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.


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