Recipe Manuscript

To Make Almond Biskett

Name: To Make Almond Biskett
Prep time: PTPT35M
Cook time: PTPT20M
Yield: 20
Cuisine: European
Ingredients: 4 egg whites (from fresh eggs); 2 egg yolks; 115 g blanched almonds (substitute: ground almonds if necessary); a little rose water; 450 g fine white caster sugar (lump sugar, beaten if required); 60-70 g plain wheat flour (approx. 6-7 tablespoons); rice paper or baking parchment (for lining trays)

1738

From the treasured pages of Cookery book of Ann Goodenough

Written by Ann Goodenough

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Almond Biskett

"Sake the whites of fower new laid Eggs and two yolks and beat will for an hower togither and have in readiness a quarter of a pound of the best almonds Blancht in cold water beat them very Small with some rose water then take a pound of the best loufe Suger beaten fine and beat that into the Eggs then put in your Allmonds and Six or Seaven Spoon fulls of the best Flower and Soe bake them upon paper or plates you may have a peiced of tiffany to lay them in the oven bake them as you doo Biskitt"

Note on the Original Text

Spelling and phrasing reflect early modern English: 'Sake' is 'take,' 'fower' is 'four,' 'howers' means 'hours,' and 'loufe Suger' refers to loaf sugar, which needed to be pounded fine. The recipe assumes the cook's familiarity with the feel and look of a proper batter, whisking times, and how to gauge doneness. Typical of manuscript recipes of the day, directions are brief, and ingredient amounts may be in household measures, relying upon the cook’s experience and intuition to fill in any gaps.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Ann Goodenough - Click to view recipe in book

Title

Cookery book of Ann Goodenough (1738)

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

Writer

Ann Goodenough

Era

1738

Publisher

Unknown

Background

A delightful journey into the kitchens of early 18th-century England, this collection captures the flair and flavors of its time with recipes crafted by the inventive Ann Goodenough. Expect a charming medley of hearty roasts, comforting pies, and time-honored confections, perfect for those wishing to dine as they did in Georgian days.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, attributed to Ann Goodenough and dating from the early to mid-18th century (c. 1700-1775), hails from the golden age of English 'biskett' baking—recipes for almond biscuits or small cakes were treasured features of the period’s fashionable tea tables. Such confections balanced opulence—almonds and rose water were luxury goods—with the finesse of delicate whisked eggs. Recipes were preserved by women for domestic use; this one likely passed through the hands of several generations. The manuscript comes from a time before mass-produced baking powder and standardized measurements, when precision stemmed from skill, observation, and endless patience at the whisking bowl.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original dish was likely made using a deep earthenware or pewter bowl for beating the eggs, and a large whisk or bundle of twigs. Almonds would be blanched and pounded smooth in a stone mortar with a wooden pestle, with rosewater assisting in breaking them down, and all ingredients worked together by hand. Baking was done on lightly oiled or papered plates (or thin iron trays) in a wood or coal-fired oven, with a piece of fine cloth or 'tiffany' sometimes used to line the trays for a gentler bake.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

20 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

4 egg whites (from fresh eggs)
2 egg yolks
4 oz blanched almonds (substitute: ground almonds if necessary)
a little rose water
1 lb fine white caster sugar (lump sugar, beaten if required)
2-2.5 oz plain wheat flour (approx. 6-7 tablespoons)
rice paper or baking parchment (for lining trays)

Instructions

Begin by separating the whites from four fresh eggs and add two yolks.
Whisk together energetically for about an hour until the mixture is light and frothy—a stand mixer could cut this to 10-15 minutes.
Meanwhile, blanch 4 ounces of whole almonds in cold water, peel off their skins, and crush them finely in a food processor with a splash of rose water.
Gradually add 1 pound of fine white sugar to the beaten eggs and mix well.
Incorporate the ground almonds, then gently fold in 6-7 tablespoons (about 2-2.5 ounces) of sifted plain flour.
Spoon small mounds onto baking paper-lined trays, leaving space between each.
Bake at 300°F (fan) for 15-20 minutes, or until just set and pale gold.
Allow to cool before removing.

Estimated Calories

90 per serving

Cooking Estimates

Prep time covers separating eggs, whipping them, blanching and grinding almonds, and mixing all ingredients. Cook time is how long the biscuits bake in the oven. Each biscuit has about 90 calories, assuming you get 20 servings from the batch.

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.