Tunbrige Wells Bisketts
"Take a Gallon of flower, & a pd of butterr, & a pd of Sugar, rub ye butterr in ye flower, & mix ye Sugar very well in it, & work it into a paste with new milk, but before it is work put in 2 Ounces of Cariway seeds, Role it out as thin as a lid of a Tarr. Cut them round & bake ym crisp. you must prick them full of holes or they will blister."
Note on the Original Text
The recipe is written in early modern English, using abbreviations like 'ye' for 'the' and spelling such as 'flower' for flour and 'Cariway' for caraway. Directions are terse and assume the cook’s prior knowledge. There is no strict list of ingredients or precise measurements for liquids; instead, it relies on the experience of the baker to form a correct paste or dough. This concise, almost oral style reflects the domestic manuscript tradition of the period.
Title
Cookery and medicinal recipes of Dorothy Pennyman (1730)
You can also click the book image above to peruse the original tome
Writer
Dorothy Pennyman
Era
1730
Publisher
Unknown
Background
A delightful glimpse into early Georgian kitchens, this culinary manuscript compiled by Dorothy Pennyman showcases the elegant tastes and recipes of 18th-century England—perfect for those hungry for a taste of history.
Kindly made available by
Folger Shakespeare Library
This recipe comes from an early eighteenth-century English manuscript, likely compiled around 1730 by Dorothy Pennyman. Tunbridge Wells was a fashionable spa town known for its mineral waters and genteel visitors. These biscuits would have been considered a stylish treat, possibly enjoyed with tea or at social gatherings. Ingredients such as caraway seeds and fine white flour reflect both the regional and class-based tastes of the time. The recipe is a window into the sweet biscuit traditions that predate our modern concept of cookies.
Back in the early 1700s, the cook would have used large, broad mixing bowls (often wooden), a sturdy table or board for rubbing and kneading, and a rolling pin. Biscuits would be cut using round cutters or even improvised with cups or knife. The baking would have been done in a wood-fired oven, with a flat baking sheet or stone, and the finished biscuits would be cooled on racks or wooden boards. Forks or skewers were used to prick the biscuit dough thoroughly before baking.
Prep Time
20 mins
Cook Time
10 mins
Servings
40
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 lb 14 oz (6 cups) plain (all-purpose) flour
- 1 lb (2 cups) unsalted butter
- 1 lb (2 1/4 cups) caster sugar
- 2 oz (1/4 cup) caraway seeds
- 1 pint (2 cups) whole milk (approximate, add as needed)
Instructions
- To make Tunbridge Wells biscuits in the modern kitchen, start by preheating your oven to 350°F (180°C).
- Take 2 lb 14 oz (6 cups) of plain flour and rub in 1 lb (2 cups) of unsalted butter until the mixture resembles fine breadcrumbs.
- Stir in 1 lb (2 1/4 cups) of caster sugar, mixing thoroughly.
- Add 2 oz (1/4 cup) of caraway seeds, distributing them evenly.
- Gradually add about 1 pint (2 cups) of fresh whole milk, just enough to bring the dough together into a workable paste – you might need slightly more or less depending on your flour.
- Roll the dough out thinly, roughly 1/8–3/16 inch thick (about the thickness of a tart crust).
- Cut the dough into rounds using a biscuit or cookie cutter.
- Prick each biscuit generously with a fork to prevent them from blistering as they bake.
- Bake on parchment-lined trays for 8–12 minutes, or until very crisp and lightly golden.
- Allow to cool on racks – these are best enjoyed crisp with tea.
Estimated Calories
120 per serving
Cooking Estimates
You will need about 20 minutes to prepare the dough and cut the biscuits, and another 10 minutes to bake them. Each biscuit has about 120 calories, and this recipe makes around 40 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.
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