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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make Bisket bread. First take halfe a Pecke of fine white flowre, also eight newe laide egges, the Whites and Yolkes beaten together, then put the said egges into the Flowre, then take eight Graines of fine Milke, and stampe it in a Morter, then put halfe a pint of good Damaske water, or else rosewater into the Muske, and mingle it together, and put it into wine or Muskadine, but Muskadine is better, and put it into the flowre, also one ounce of good anniseedes, clean picked and put therin, and so to work them altogether into a Paste, as yee doe bread, and then make your biskettes into what fashion you thinke best, and then put them into an Ouen, and bake them hard if you will keepe them long, or else but indifferent, if you will haue it candite, take rosewater and Suger, and boyle them together till they be thicke, and so slices of bread, then set hot in the Ouen vntill the same be candit.