Recipe Manuscript

Plaine Biskett

Name: Plaine Biskett
Prep time: PTPT40M
Cook time: PTPT30M
Yield: 16
Cuisine: European
Ingredients: 450g unsalted butter (room temperature); 16 large eggs (use only 14 whole eggs and 2 yolks; exclude 2 whites); 15ml orange flower water (or orange blossom water); 450g plain (all-purpose) flour, dried and sifted; Zest of 1 lemon; 100g candied citron, cut into small quarters (or substitute candied lemon/orange peel); Fine caster sugar for sprinkling (as needed); Butter (for greasing pans); Parchment paper

1725

From the treasured pages of Cookery book of Lettis Vesey

Written by Lettis Vesey

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack Breakfast

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

Plaine Biskett

"Take one all most a pound of Butter work it at your hands a quarter of an hour then Beat it half an hour wth a Slice put in 16 Eggs leave out 2 Whites & a Spoonfull of orange flower Water Beat all these a quarter of an hour mixe then lightly a pound of flower well dryed and sifted wth Lemon Pell and Cithron Cut in to little quarters and if thay are all gnost togeather have your Oven Ready Butter your pans and half an hour will Bake them strow Noble Refined Sugar over them lightly so a little over them when you put them in the Oven lay them upon papers Double them to much and you may Bake them on little Slattey if you Please"

Note on the Original Text

This recipe was written in a highly condensed, almost shorthand style typical of domestic manuscripts of the early 18th century. Spelling was not standardized, so words like 'flower' for 'flour', 'pell' for 'peel', and 'Biskett' for 'biscuit' appear. Instruction was direct, with timing indicated largely by intuition or experience ('work... at your hands a quarter of an hour'). Periods and punctuation are scant, and ingredient measurements often rely on familiar objects ('a pound', 'a spoonfull'). Reading such recipes required familiarity with both process and ingredient sourcing at the time.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Lettis Vesey - Click to view recipe in book

Title

Cookery book of Lettis Vesey (1725)

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

Writer

Lettis Vesey

Era

1725

Publisher

Unknown

Background

Step into the culinary world of the early 18th century with Lettis Vesey’s delightful collection. This historical cookbook offers a charming glimpse into the recipes, flavors, and kitchen wisdom of ca. 1725, blending elegance with hearty tradition for curious cooks and gastronomes alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from around 1725 and is attributed to Lettis Vesey, who was part of the vibrant world of early 18th-century English domestic life. In this period, the English aristocracy and gentry were captivated by elaborate sweets, often showcasing exotic flavors like orange flower water, reflecting the increasing trade in spices and fine ingredients. These 'bisketts' (or biscuits) are more akin to rich, light cakes or sponge biscuits, enjoyed at tea tables or festive gatherings. The method reflects a time before modern baking powder, relying entirely on vigorous beating of eggs and butter to create lift. The inclusion of imported candied fruits and aromatic waters also points to a recipe squarely at home in a fashionable, well-resourced kitchen.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would have used a large wooden bowl to work the butter by hand, employing wooden spoons or spatulas for extended beating. Eggs would be cracked and carefully separated, and flour sifted through a fine sieve. Baking pans, likely pewter or tin, were greased with butter and lined with papers (sometimes reused from previous cookery). Baking was performed in a brick or stone oven, preheated with wood. For an added touch of crispness, small slates or stone tiles could be used in place of standard pans. Sugaring was done using finely refined sugar, sifted over the tops of the cakes just before and during baking.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 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

1 lb unsalted butter (room temperature)
16 large eggs (use only 14 whole eggs and 2 yolks; exclude 2 whites)
1 tbsp orange flower water (or orange blossom water) (0.5 fl oz)
1 lb plain (all-purpose) flour, dried and sifted
Zest of 1 lemon
3.5 oz candied citron, cut into small quarters (or substitute candied lemon/orange peel)
Fine caster sugar for sprinkling (as needed)
Butter (for greasing pans)
Parchment paper

Instructions

Start by taking nearly 1 pound of unsalted butter (almost 450 grams) and work it with your hands for about 15 minutes until it becomes soft and creamy.
Then, beat the butter for another 30 minutes with a wooden spoon or spatula for extra fluffyness (or use a stand mixer on medium for about 10 minutes for a practical adaptashun).
Add 16 large eggs, but leave out the whites from 2 of them (so, 14 whole eggs plus 2 yolks only), along with one tablespoon (about 0.5 fl oz) of orange flower water.
Beat this mixture together for another 15 minutes until smooth and airy.
Prepare 1 pound of plain (all-purpose) flour, dried (spread on a tray to dry out for an hour) and sifted well.
Mix the flour in gently, along with zest of one lemon and 3.5 ounces of candied citron (or substitute candied lemon or orange peel), cut into small pieces.
Fold everything together just until combined, being careful not to overmix so the biscuit stays light.
Preheat your oven to 350°F.
Butter your baking pans (preferably shallow trays or small cake tins) and line with parchment paper.
Spoon the mixture in and sprinkle generously with fine caster sugar.
Bake for 30 minutes, until golden and set.
Dust with a little more sugar just before baking, and, for extra authenticity, bake them on baking slates if available, otherwise use your parchment-lined trays.
Enjoy these light, subtly fragrant biscuits warm or at room temperature.

Estimated Calories

350 per serving

Cooking Estimates

Preparing this recipe takes about 40 minutes because you need to soften and beat the butter, then mix in the eggs, orange flower water, and other ingredients. Baking takes about 30 minutes in the oven. Each serving has around 350 calories, and the whole recipe makes about 16 servings.

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.