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21 - To Make Another Kind Of Bisket


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

21 - To make another kind of bisket, called biskettella. Take halfe an ounce of gumme Dragagant, dissolved in Rose-water with the juce of a lemmon, and two grains of musk: then straine it thorow a fair linen cloth, with the white of an egge: then take halfe a pound of fine sugar beeing beaten, and one ounce of Carroway seeds, being also beaten and searced: and then beat them all together in a mortar, til they come to paste: then roule the up in small loaves about the bigness of a small egge: put under the bottome of every one, a peece of a wafer, and so bake them in an oven upon a sheet of paper: cut them in the sides, as you do a manchet, and prick them in the midest: when you break them up, they will be hollow and full of eyes.

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