Recipe Manuscript

To Make Iray Bisquollt

Name: To Make Iray Bisquollt
Prep time: PTPT30M
Cook time: PTPT15M
Yield: 24
Cuisine: European
Ingredients: 115g fine powdered sugar; 115g unsalted butter (softened); 900g plain wheat flour; Pinch of salt; 1 whole nutmeg, grated (about 2g); 3 egg whites; 1 egg yolk; 10 ml rose water; 10 ml fresh yeast (or 7g active dry yeast dissolved in warm milk as substitute for 'barm'); 120-180 ml fresh whole milk; 2 tsp caraway seeds; 2 tsp coriander seeds; Additional seeds of choice, to taste

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Snack Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Iray Bisquollt

"Take a quarter of a pound of fine powder sugar a quarter of a pound of butterr 2 pound of flour rub your butterr into your flour a little salt one nutmeg- 3 egg whites one yolk 2 pennyworth of rose water some new barm and as- much milk as will knead the paste to worke itt well and putt in a few- Carroways & Currianders & make them into seeds you may putt on what seeds you please.//"

Note on the Original Text

This recipe, as many from the early 18th century, employs a conversational and instructive tone rather than a step-by-step format. Measurements are often imprecise ('as much milk as will knead the paste'), reflecting a reliance on the cook's experience and intuition. Spellings like 'barm' (for frothy yeast), 'Iray bisquollt', and 'Currianders' are typical of the non-standardized English of the time. The instruction to 'put on what seeds you please' shows a flexibility and personalization common in manuscript cookery.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

Iray Bisquollt is a charming recipe hailing from the early 18th-century kitchen of Rachel Kirk, as transcribed in 1707. It reflects the British fascination with sweet, spiced biscuits and buns of the era—satisfying both as a teatime treat and an everyday delicacy. The inclusion of rose water and aromatic seeds like caraway and coriander reveals a love for fragrant, exotic flavors in early modern English baking. The use of 'barm', or brewer's yeast, situates the recipe in a time before commercial yeast, when such leavening was drawn from brewing.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1707, Iray Bisquollt would have been made using a large earthenware or wooden bowl for mixing, wooden spoons for stirring, and hands for kneading. The baker would likely use a hand-held grater for the nutmeg, and kitchen sieves to ensure the sugar and flour were finely powdered. The dough would rise near a hearth or a warm spot in the kitchen, and the biscuits would be baked in a wood-fired oven on iron or tin baking sheets lined with paper or sprinkled with flour.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

4 oz (1/2 cup) fine powdered sugar
4 oz (1/2 cup) unsalted butter (softened)
2 lb (about 7 1/4 cups) plain wheat flour
Pinch of salt
1 whole nutmeg, grated (about 2 tsp or 0.07 oz)
3 egg whites
1 egg yolk
2 tsp (about 2/3 tablespoon) rose water
2 tsp (2/3 tablespoon) fresh yeast (or 1/4 oz active dry yeast dissolved in warm milk as substitute for 'barm')
1/2–3/4 cup fresh whole milk
2 tsp caraway seeds
2 tsp coriander seeds
Additional seeds of choice, to taste

Instructions

To make Iray Bisquollt with modern ingredients, begin by creaming together 4 oz (1/2 cup) of fine powdered sugar with 4 oz (1/2 cup) of softened butter.
In a large bowl, rub the butter mixture into 2 lb (about 7 1/4 cups) of plain wheat flour along with a pinch of salt and the finely grated zest of one nutmeg.
Separately, lightly beat three egg whites and one egg yolk, then add these to the flour mixture.
Stir in 2 teaspoons (about 2/3 tablespoon) of rose water and 2 teaspoons (2/3 tablespoon) of fresh yeast (or 1/4 oz active dry yeast dissolved in a little warm milk).
Mix in a handful—about 2 teaspoons each—of caraway and coriander seeds, or substitute with seeds of your choice.
Gradually add enough warm milk (start with 1/2 cup and add more as needed) to form a soft but workable dough.
Knead well until smooth and elastic.
Let the dough rise in a warm place until slightly puffed (about 1 hour).
Shape into small rolls or biscuits, sprinkle with extra seeds if desired, and let rise briefly again.
Bake at 350°F until golden, about 12-18 minutes.
Cool on a rack and serve with tea or as a snack.

Estimated Calories

160 per serving

Cooking Estimates

Preparing and shaping the dough takes around 30 minutes, then baking takes about 15 minutes. This recipe makes about 24 biscuits, and each has about 160 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.