Recipe Manuscript

To Make Biskett

Name: To Make Biskett
Prep time: PTPT2H20M
Cook time: PTPT15M
Yield: 24
Cuisine: European
Ingredients: 450g granulated sugar; 12 egg yolks; 28g gum arabic (substitute: a tiny amount of xanthan gum or omit for a firmer texture); rose water, enough to soak gum arabic (about 2 tbsp); 2 grains (pinches) musk (optional; can substitute with a drop of rose or vanilla extract); 2 grains (pinches) ambergris (optional; can substitute or omit); 28g coriander seeds, ground; 450g plain white flour, well dried and sifted; 56g blanched sweet almonds, finely ground

1625

From the treasured pages of Medical recipes

Unknown Author

Renaissance (1400 - 1700)European Advanced Dessert Snack

Original Recipe • 1625

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Biskett

"Take one pounde of fine Sugoare well beaten and finely serced and the yolkes of xij egges and beate them together an houre and a halfe then take an oz of gum dragone steeped in rose water and beate yt to a paste and putt it to the Sugoare and egges with ij graynes of muske and amber finely beaten. then take an oz of coriander seedes finely beaten and serced and putt into it then take a pounde of fine flower well dryed and serced and mingle with the rest and beate it all halfe an houre together then take ij ounces of sweet Almonds blanched and finely beaten and mingle them with the rest then make it upp into biskett of what fashion you please and pricke them and bake them upon plates in a quicke oven and soe sett up whatsoever you have and use."

Note on the Original Text

Early modern recipes were written as short, dense instructions for experienced cooks, listing steps in a single paragraph without separate ingredient lists or clear measurements by today's standards. The use of 'serced' means sifted, 'Sugoare' stands for sugar, and 'ij' and 'xij' are the numbers 2 and 12 in Roman numerals. Spelling was highly variable, and recipes often depended on the cook's judgment for timing, temperature, and consistency. Fragrant ingredients like musk and ambergris were luxury add-ins, often omitted by cooks of lesser means or replaced with local alternatives.

Modern Kitchen Interpretation

Recipe's Origin

Medical recipes - Click to view recipe in book

Title

Medical recipes (1625)

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

Writer

Unknown

Era

1625

Publisher

Unknown

Background

Step back to the early 17th century and savor a delightful medley of recipes and culinary secrets! This historical tome serves up a taste of the past with refined dishes, period flavors, and a glimpse into the kitchens of yesteryear.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1625, a moment in English culinary history when sugar and imported spices were prized treasures. It is part of a manuscript collection and demonstrates the rise of cakey confections and biscuits flavored with exotic goods—once the province of apothecaries, now arriving in sophisticated home kitchens. The presence of musk, amber, and coriander speaks to affluent tastes and the era's penchant for perfumed sweets. Known as 'biskett', these early biscuits predate the crisp confections we know today but illustrate the transition from soft cakes to the enduring, dry biscuits of later centuries.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 17th century would have used heavy mixing bowls (wooden, pewter, or earthenware), a large wooden spoon or whisk for beating, and a stone mortar and pestle for grinding spices, almonds, and gums. The dough would be shaped by hand (possibly with small wooden molds) and baked on metal plates or shallow earthenware pans in a wood-fired brick oven. Sifting was done with cloth sieves to ensure fineness.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 hrs 20 mins

Cook Time

15 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 granulated sugar
12 egg yolks
1 oz gum arabic (substitute: a tiny amount of xanthan gum or omit for a firmer texture)
rose water, enough to soak gum arabic (about 2 tbsp)
2 grains (pinches) musk (optional; can substitute with a drop of rose or vanilla extract)
2 grains (pinches) ambergris (optional; can substitute or omit)
1 oz coriander seeds, ground
1 lb plain white flour, well dried and sifted
2 oz blanched sweet almonds, finely ground

Instructions

Begin by finely beating together 1 lb of granulated sugar and the yolks of 12 eggs for a full hour and a half—this lengthy beating incorporates air and creates a light, almost mousse-like base.
Soak 1 oz of gum arabic ('gum dragone') in rose water, then grind into a smooth paste; add this to the sugar and yolks, along with two grains (roughly a stingy pinch, or if unavailable, use a tiny dot) each of musk and ambergris, both ground very finely (note: these can be omitted or substituted with a touch of vanilla or rose extract for fragrance).
Next, grind 1 oz of coriander seeds to a powder and sift it in.
Separately, sift and thoroughly dry 1 lb of white wheat flour, then fold into the mixture.
Beat all together again for 30 minutes to ensure a light texture.
Blanch and grind 2 oz of sweet almonds to a fine paste, and stir through the batter.
Form the mixture into biscuit shapes of your choosing (small fingers, rounds, or ovals), prick each with a fork, and arrange on lined baking trays.
Bake in a hot oven (about 400°F) until just golden and set—timing will vary, but about 12-15 minutes.
Cool before storing in an airtight container.

Estimated Calories

180 per serving

Cooking Estimates

You will spend most of the time beating the eggs and sugar to get a light texture. Shaping and baking the biscuits is quick. Each serving has an estimated calorie count based on typical ingredient values.

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.