Recipe Manuscript

To Make Biskett Of Rise

Name: To Make Biskett Of Rise
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 20
Cuisine: European
Ingredients: 225g rice (finely ground); 225g plain flour (wheat); 450g caster sugar; 8 large eggs; Butter (for greasing); Pinch ground coriander seeds; Small pinch edible ambergris (substitute: 1/2 tsp vanilla extract); Extra caster sugar (for sprinkling)

1675

From the treasured pages of Receipt book of Margaret Baker

Written by Margaret Baker

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Biskett Of Rise

"Take halfe a pound of rise beaten & serced, & halfe a pound of fine flower, & one pound of suger beat and serced, then mingell them together, then take 8 egges yolks & whites & beate them well with burch, then mingell your flower & suger with your egges, then put in sume amber-greece, & coriander-seede, then butterr your scafers & your oven beinge hot put your stufe in to your scafers & serce sume suger one them & set them in to your oven."

Note on the Original Text

This manuscript recipe is constructed in the direct, run-on prose customary of the 17th century. Spelling is variable ('flower' for flour, 'serced' for sifted, 'mingell' for mingle/mix, 'egges' for eggs). There is no list of ingredients as in modern recipes; rather, quantities and components are woven into the narrative, reflecting the assumption that the reader has kitchen skill and local knowledge. Some terms may trip up the modern cook: 'amber-greece' is ambergris, used here as a perfume; 'scafers' are pans or trays. Instructions are brief and improvisational—timings, oven temperatures, and details are inferred by experience.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Margaret Baker - Click to view recipe in book

Title

Receipt book of Margaret Baker (1675)

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

Writer

Margaret Baker

Era

1675

Publisher

Unknown

Background

Step into the 17th-century kitchen with Margaret Baker, whose delectable recipes and culinary wisdom promise a feast of traditional flavors and genteel charms. A delightful collection for those who savor history as much as fine food.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the late 17th century, attributed to Margaret Baker circa 1675. 'Bisquett of rise' reflects a time when rice was known in English kitchens but still something of a luxury, mainly reserved for sweet cakes and medicines. Incorporating 'amber-greece' (ambergris), a costly aromatic, marks this as a bisket fit for the well-to-do—perhaps a treat for special occasions or gatherings where one wished to impress. The recipe also speaks to the transitional moment in English baking: sugar was becoming more common, eggs were abundant, and refined wheat flour available, but rice shows the influence of new ingredients traveling through global trade.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used simple, robust tools: a large mortar and pestle or hand-driven mill to grind the rice, wooden sieves to sift both rice and sugar, and a birch-wood whisk or bundle ('burch') to vigorously beat the eggs. Baking would be done in a wood-fired oven—gauging the heat by experience—and the 'scafers' mentioned are shallow baking pans or molds, buttered well to prevent sticking. A simple spoon or spatula would fold the ingredients, and paper or tin sheets might serve as improvisational bakeware.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 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 oz rice (finely ground)
8 oz plain flour (wheat)
1 lb caster sugar
8 large eggs
Butter (for greasing)
Pinch ground coriander seeds
Small pinch edible ambergris (substitute: 1/2 tsp vanilla extract)
Extra caster sugar (for sprinkling)

Instructions

To make biscuits of rice, start by finely grinding 8 oz of rice, then sifting it to remove any coarse pieces.
Combine this with 8 oz of plain wheat flour and 1 lb of caster sugar, also sifted.
In another bowl, beat together 8 large eggs until frothy and combined well.
Gently fold the flour, rice, and sugar mixture into the eggs.
Add a small pinch of ground coriander seed and, if available, a tiny amount (just a pinch) of edible ambergris or, as a substitute, half a teaspoon of vanilla extract for aroma.
Grease baking molds or sheets with butter, spoon in the mixture, sprinkle a little sugar on top, and bake in a preheated oven at about 350°F until lightly golden.
Let cool before serving.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, and then you bake for 20 to 25 minutes. Each serving is about 220 calories if you divide the batch into 20 biscuits.

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.