Recipe Manuscript

To Make Bisket

Name: To Make Bisket
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 24
Cuisine: European
Ingredients: 8 egg yolks; 2 egg whites; 150 ml rose water; 450 g white sugar (caster or superfine preferred); 450 g plain wheat flour (all-purpose), well dried and sifted; 1-2 tsp coriander seeds or caraway seeds (or a mixture); Butter, for greasing pans

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

To Make Bisket

"Take y° yelks of 8 eggs & y° whites of 2 beat them a q° of an Hour & in the beating putt 10 spoonfulls of Rose water then strow in a pound of dubble refine suger finely beaten and sifted after the suger is in beat it an Hour then take a pound of Flower well dried shake it in still beating it one way then strow in your seeds corrian der or carrian der or of both if yº please. drop them in to butterrd pans and bake them."

Note on the Original Text

The recipe is presented in the brisk, narrative style typical of early modern English manuscripts, assuming the reader’s basic kitchen literacy. Spelling and grammar are irregular—'y°' stands for 'the' (a scribal abbreviation), 'q°' is 'quarter,' and 'fower' is a period spelling of 'flour.' Quantities are sometimes described in kitchen spoonfuls rather than standardized measurements, and beating times are long to achieve foam and structure without chemical leaveners. Seeds like coriander ('corriander') and caraway ('carriander') are suggested as options, highlighting early modern tastes and the personalization expected of cooks.

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 'Bisket' hails from the mid-17th to early 18th century, attributed to Mary Baumfylde. At the time, sweet, spiced biscuits were a favored treat among the English gentry, reflective of the era’s fascination with sugar, aromatic waters, and imported spices. Recipes like this would have graced household manuscripts, passed down through generations. The lavish use of rose water and sugar signals its place among festive or special-occasion confections, a luxury of the well-off.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have relied on large pottery or wooden mixing bowls and sturdy whisks or bundles of birch twigs for beating eggs—a laborious task before the invention of the balloon whisk or electric mixer. The sugar would have been beaten in a mortar and pestle, and flour sifted by hand, likely over muslin or fine cloth. Butter was used to grease heavy metal or earthenware pans, and the biscuits were baked in a wood-fired oven, monitored closely for doneness without the help of precise temperature controls.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

8 egg yolks
2 egg whites
5 fl oz rose water
1 lb white sugar (caster or superfine preferred)
1 lb plain wheat flour (all-purpose), well dried and sifted
1-2 tsp coriander seeds or caraway seeds (or a mixture)
Butter, for greasing pans

Instructions

Begin by separating the yolks of 8 eggs and the whites of 2 eggs.
Beat these together with a mixer or whisk for about 15 minutes, gradually adding 5 fl oz of rose water as you whisk.
Slowly sprinkle in 1 lb of finely powdered white sugar while continuing to beat the mixture.
Once all the sugar is incorporated, beat for an additional 15 minutes until the mixture is light and airy.
Sift and dry 1 lb of plain wheat flour, then gradually fold this into the egg mixture, keeping your strokes gentle to avoid deflating the batter.
Add 1-2 teaspoons of whole coriander seeds (or caraway seeds, or a mix of both, as you please), scattering them evenly through the mixture.
Drop spoons of the mixture onto buttered baking trays, shaping into rounds or ovals as desired.
Bake at 340°F (170°C) for 15-20 minutes, until lightly golden and just set.

Estimated Calories

180 per serving

Cooking Estimates

You will need about 30 minutes to prepare the ingredients and batter, and the baking takes 15-20 minutes. Each serving has around 180 calories if you make 24 cookies.

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.