Recipe Manuscript

Naple Biscakes

Name: Naple Biscakes
Prep time: PTPT1H15M
Cook time: PTPT1H
Yield: 36
Cuisine: European
Ingredients: 10 large eggs (yolks and whites); 675 grams granulated sugar; 450 grams wheat flour (plain, all-purpose); 1 grain musk (or a drop of rosewater/orange blossom water as substitute, optional); 1 tablespoon (15 ml) rosewater; Parchment paper for lining pans

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Naple Biscakes

"Take 10 eggs whits & youlks beat them well put to them a pound & halfe of beaten suger beat the eggs & suger to gether then put in a pound of wheat flower put in a graine of Muske steeped in Rose water beat them in all about an houre then fill yr Pans a little a boue halfe full let them stand in the oven halfe an houre the oven must be as hot as for whit bread paper yr pans before you put in the batter if all will not go in at once. when one parcell is bakd new paper yr pans again the it will not serve twice this Quantity will make 3 dozen of biscaks"

Note on the Original Text

The recipe is written in a cheerful, informal hand typical of 17th- and early 18th-century English manuscript cookery, merging ingredient list and instructions into flowing prose. Spellings are phonetic ('biscakes' for 'biscuits,' 'whits' for 'whites,' 'youks' for 'yolks'), and punctuation is sparse. Measures are by weight (pounds, grains) and volume ('pans a little above halfe full'). Step-by-step guidance is given in sequence, assuming the cook understands madame's kitchen—and expects improvisation, especially regarding oven temperature and timing. The process stresses patience and technique over precise measurement, reflecting the era's reliance on practice, not standardisation.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, 'Naple Biscakes,' comes from circa 1700 England—a period marked by the rise of refined sugar and the growing influence of Continental baking styles, especially from Italy and France. The name suggests inspiration from Naples, reflecting the English fascination with foreign confections during the era of burgeoning trade and aristocratic travel. Musk, a luxury animal-derived perfume, was sometimes used to scent foods for wealthy households, but rosewater and other floral essences were more accessible. Such recipes were prized for tea tables and delicate desserts, and would have been found in family manuscript cookbooks handed down through generations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 18th century, cooks would have used large wooden or earthenware bowls and hefty whisks or bundles of twigs for beating the eggs and sugar by hand, sometimes enlisting the help of kitchen staff for the extensive hour-long whisking. Sifters or sieves were used to blend in the flour gently. Rectangular or round baking 'pans' (likely shallower and heavier than modern tins) were lined with paper to prevent sticking, as nonstick pans were unknown. Baking was done in a large bread oven, heated by burning wood and swept clean before use. The temperature would be gauged by experience—'as hot as for white bread.'

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 15 mins

Cook Time

1 hr

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

10 large eggs (yolks and whites)
3 cups granulated sugar
3 3/4 cups wheat flour (plain, all-purpose)
1 grain musk (or a drop of rosewater/orange blossom water as substitute, optional)
1 tablespoon (0.5 fl oz) rosewater
Parchment paper for lining pans

Instructions

Begin by separating and whisking together 10 large eggs (both yolks and whites) until pale and fluffy—an electric mixer will ease the hour-long beating, though a sturdy whisk and endurance can re-create the original method.
Gradually incorporate 3 cups of granulated sugar, beating until the mixture is glossy and thick.
Next, gently fold in 3 3/4 cups of wheat flour, being careful not to deflate the airy batter.
Dissolve a tiny pinch (a 'grain') of musk—if unavailable, a scant drop of either rosewater or orange blossom water can substitute—into a tablespoon of rosewater, then mix this fragrant liquid into the batter for a subtle, perfumed note.
Continue beating for up to an hour for maximum lightness.
Prepare baking pans (shallow cake tins or muffin molds) by lining them with parchment paper.
Fill each pan just over halfway with the batter.
Bake in a preheated oven at 350°F—the temperature for baking white bread—until golden and set, about 30 minutes.
Remove the biscuits, re-line the pans, and continue until all batter is used.
This recipe yields approximately 36 soft, cakey biscuits.

Estimated Calories

130 per serving

Cooking Estimates

Preparing this recipe takes about 75 minutes, because you need to beat the eggs and sugar until very fluffy and then fold in the flour. The baking time is about 30 minutes per batch, and you will likely need to bake in two batches. Each soft, sweet biscuit has around 130 calories, and the recipe makes about 36 biscuits in total.

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.