Recipe Manuscript

To Make Hard Biskett

Name: To Make Hard Biskett
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 20
Cuisine: European
Ingredients: 1.25 kg plain wheat flour (about 2 quarts by historical measure); 1 tablespoon caraway seeds; 115 g unsalted butter (or 1 tablespoon barm, or substitute 10 g fresh baker's yeast in a bit of water); Water, as needed to make a stiff dough

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Snack

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Hard Biskett

"To 2 quarts of flour, a spoonfull of carraway seeds then melt about a qr of a pound of butterr or a spoon full of bearm knead it very stiff or roll it out like the lid of a pie, prick it full of holes, and turn them when they go into the oven"

Note on the Original Text

The recipe is written in the plain, direct style of early 18th-century English manuscripts. Measurements were approximate and based on domestic utensils — quarts, spoonfuls, and quarters of a pound. Spelling varies ('biskett' for 'biscuit'; 'bearm' meaning 'barm', the yeasty foam from brewing). Modern equivalents require some interpretation, especially for ingredients like barm. Instructions focus on method rather than timing or precise temperatures, relying on the cook’s experience and touch.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1720, a time when biscuits — or 'bisketts' — were an important staple, especially valued for their long shelf life. Hard biscuits like these were favored for travel, military campaigns, and sea voyages, as they could withstand weeks without spoiling. Caraway seeds were often added to baked goods for flavor as well as supposed digestive health benefits. The recipe comes from an English household manuscript, offering a glimpse into early 18th-century domestic cookery, just before the widespread use of chemical leavening or modern baking powders.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would have involved a large wooden bowl for mixing and kneading the stiff dough by hand, a sturdy rolling pin to roll out the dough to the thickness of a pie crust, and a fork or metal skewer to prick the surface. The biscuits would have been cut using a knife or a simple shaped cutter. Baking was done in a wood-fired oven with the ability to turn the biscuits for even crispness — perhaps using a peel or spatula.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.75 lbs plain wheat flour (about 2 quarts by historical measure)
1 tablespoon caraway seeds
4 oz unsalted butter (or 1 tablespoon barm, or substitute 0.35 oz fresh baker's yeast in a bit of water)
Water, as needed to make a stiff dough

Instructions

To make hard biscuit, start with 10 cups (about 2.75 pounds) of plain wheat flour.
Add 1 tablespoon of caraway seeds for their fragrant, gently spicy note.
Melt 4 ounces (a quarter pound) of unsalted butter, or alternatively use 1 tablespoon of barm (the frothy yeast from brewing, substitute with 1 heaped tablespoon of fresh baker's yeast mixed with a little warm water if barm isn't available today).
Knead all together into a stiff dough.
Roll it out to about 3/8 inch thick, much like a pie crust.
Prick the surface all over with a fork or skewer to prevent puffing.
Cut into rounds or squares, as you wish.
Bake in a hot oven (about 400°F), turning each biscuit midway through for even cooking until well dried and crisp throughout.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 20 minutes to prepare the dough and shape the biscuits. Baking them until crispy takes about 30 minutes. Each biscuit contains about 120 calories and this recipe makes around 20 biscuits.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.