I’ve been spending Saturdays on Mayflower II, so I’ve been spending time talking about – and thinking about – sea biscuit….
No, no THAT Seabiscuit, but the hard-tacky biscuit also known as ship’s biscuit (although not to our 1620-ish selves)
What’s interesting about biscuit…..well, there’s more then ONE thing interesting about the topic of BISCUIT - is that the one that is eaten at sea is generally called only Bisket, with no qualifiers, in the early modern period, which is a huge difference from later, while every other sort of biscuit has a descriptor, even if it’s not very descriptive.
John Murrell, for instance, has recipes for
To make Italian Bisket
To make Naples Bisket
A short time out, for even Wikipedia feels a need to describe the difference between American biscuit and English biscuits.
In case you missed the distinction….
and then there’s
But Wait! There’s More!
I really wish I had a set of amazing Ginsu knives as a bonus for every reader……you’ve earned them!
Tomorrow – recipes and comparisons. Only the early modern bisket (which spellchecker keeps wanting to correct as ‘brisket’ . Or ‘basket’. Like they’re interchangeable. The same spellchecker that keeps letting me write English as Englsih …..)