All good things start at home, so let’s take a look at the international biskets of 17th century England, by looking at the one that is called
btw, ‘BISKET” is by far and by large the most common spelling of the biscuit in the 17th century. In England. Results may vary by country.
To make English Bisket.
Take eight new layd egges, taking away the whites of foure of them, beate the eight yoalks and the other foure whites in a faire bowle the fourth parte of an houre, then take a pound of fine flower being dryed in an earthen pot closed covered : then take eight ounces of hard sugar beaten fine, and beat them into your egges with the end of a rowling pin, and beat it so very hard for the space of an houre, but by no meanes let it stand still, always beating it, then haue an Ouen as hot as for manchet ready cleane, hauing some saucers of flate plates, or little tine Coffins buttered over with a feather as thinne as you can strike it over, then put into yoru forsaid paste Coliander-seed, sweet Fennel seede, and Caroway seed, of each the fourth part of an ounce, when you have beaten these into your paste, put it into your saucers, and set them presently into the Ouen, and when you see it rise vp and look white, you may take down your lid, and in a quarter of an houre they will be made, then box it vp and keep it all the yeare.
1621. John Murrell. The Delightful daily exercise for Ladies and Gentlewomen. Falconwood Press: 1990. p. 3.
Tags: 17th century recipe, A Delightful daily exercise for Ladies and Gentlewomen, bake, baking, beat, biscuit, bisket, box, butter, carraway seed, coffins, coriander seed, eggs, Englsih bisket, feather, fennel seed, flat plates, flour, John Murrell, kimmel, lid, manchet, oven, rolling pin, saucers, sugar