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20 - To Make Prince-bisket


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

20 - To make prince-bisket. Take one pound of very fine flowre, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is; then bake it in coffins, of white plate, being basted with a little butter before you put in your batter, and so keepe it.

autodoc





Links to modern interpretations:


Grene Boke  

Prince Bisket
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/princebisket.shtml






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