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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 fine bisket bread. Take a pound of fine flowre, and a pound of suger, and mingle it together, a quarter of a pound of Annis seedes, foure eggs, two or three spoonfuls of Rosewater put all these into an earthen panne. And with a slyce of Wood beate it the space of twoo houres, then fill your moulds halfe full: your mouldes must be of Tinne, and then lette it into the ouen, your ouen, beeing so whot as it were for cheat bread, and let it stande one houre and an halfe: your must annoint your moulds with butter before you put it your stuffe, and when you will occupie of it, slice it thinne and drie it in the ouen, your ouen beeing no whotter then you may abide your hand in the bottome.