Recipe Manuscript

How To Make Biskett

Name: How To Make Biskett
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 18
Cuisine: European
Ingredients: 450 grams rice flour; 450 grams dried, finely ground white sugar; 8 large egg yolks; 3 large egg whites; 60–75 ml orange blossom water or rose water; Coriander or caraway seeds (as desired), about 1–2 teaspoons; Butter, for greasing pans; Additional sugar and rose water (for glazing)

1626

From the treasured pages of Medicinal and cookery recipes of Mary Baumfylde

Written by Mary Baumfylde

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1626

Original Manuscript(circa Renaissance, 1400 - 1700)

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

How To Make Biskett

"Take one pound of rice Flower & a pound of drid suger & y yelks of 8 Eggs & 3 whites beate the Eggs first by them selves very well & then with 4 or 5 spoon fulls of oring Flower water or Rose water then strain them in to the suger & beat the Eggs & suger to gether with aslice 3 quarters of an our then Gently shake in the Flower by degrees & beat it all to gether agr of an & hour then sprokle what seeds u th please cohander or carraway or both if youd like ym butterr the pans & fill them half full & them over when they goe in to the oven with d suger & rose water that just boyld up so so bake ym as fast as y can take ym oute of the pans with a knift yc—"

Note on the Original Text

Mary Baumfylde’s recipe is written in the loose, conversational style of early modern manuscript cookery. There are no precise times or temperatures; instead, a cook’s experience and sense of timing dictated success, as seen in instructions like 'beat it...three quarters of an hour.' Spelling is fluid—'flower' for flour, 'suger' for sugar, and 'oring' for orange—in part because English spelling wasn’t yet standardized and literacy was spreading. Punctuation is sparse, and fragmented lines mirror the informal, oral culture of the kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes of Mary Baumfylde - Click to view recipe in book

Title

Medicinal and cookery recipes of Mary Baumfylde (1626)

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

Writer

Mary Baumfylde

Era

1626

Publisher

Unknown

Background

A sumptuous journey into early 17th-century English cookery, this delightful volume offers a tantalizing glimpse into the recipes, flavors, and culinary secrets that once graced aristocratic tables. Prepare for a taste of history, presented with wit and wisdom!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'biskett' comes from Mary Baumfylde, active in the early 17th century. Dated between 1626 and 1758, it offers a fascinating glimpse into English home baking before the rise of mass-produced cakes and biscuits. Such recipes were often manuscript treasures, passed down through families, reflecting both Continental influences and local innovations. Biscuits like this were delicate treats, often flavored with exotic flower waters and spices, served at well-to-do tables with tea or cordial.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the historical kitchen, bisketts would have been made with basic but sturdy tools: large ceramic or pewter bowls for mixing, a whisk (likely made of bundles of twigs or even birch rods), metal or stone mortars for grinding sugar, and hand-sieves for flour. Baking pans would be of tin or thick pottery, liberally buttered. Open-hearth ovens required fast, skillful work to maintain the high temperatures needed, and cakes would be removed from pans with slender knives or spatulas.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

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

3 3/4 cups rice flour
2 cups dried, finely ground white sugar
8 large egg yolks
3 large egg whites
1/4 to 1/3 cup (4–5 tablespoons) orange blossom water or rose water
Coriander or caraway seeds (as desired), about 1–2 teaspoons
Butter, for greasing pans
Additional sugar and rose water (for glazing)

Instructions

To make biskett in the style of Mary Baumfylde’s 17th-century kitchen, begin by whisking together the yolks of 8 large eggs and 3 whites until very light and fluffy.
Gradually add 2 cups of finely ground white sugar to the eggs, continuing to beat vigorously.
Flavor the mixture with 4 to 5 tablespoons (about 1/4 cup to 1/3 cup) of orange blossom or rose water, then strain for extra smoothness.
Afterward, gently sift and fold in 3 3/4 cups of rice flour, mixing carefully to maintain air in the batter.
When everything is incorporated, sprinkle in coriander or caraway seeds—or a mixture of both—according to your taste.
Butter small cake molds or muffin pans well, and fill each no more than half full.
Before baking, glaze the tops with a syrup made by briefly boiling sugar with rose water.
Bake in a very hot oven (about 400–425°F), working swiftly to ensure a light, crisp result.
Unmold with a knife while still warm for best results.

Estimated Calories

170 per serving

Cooking Estimates

It will take about 20 minutes to prepare the ingredients and 15 minutes to bake the biskett. This recipe makes around 18 servings, and each serving has roughly 170 calories.

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.