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Anne Bayne booke [of recipes] circa 1700
Page 8
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8 How to make biskett that is cut out of a pan like caraway cake Take 12 eggs & breake them into your bowle & then whisk them very thick then put in 2 pound of fine powder sugar put thro your wire seive & then put in 2 pound of fine flower & some caraway seeds & mix it very well & then put it into your pan or rim & so bake it & cut it in slices as you use it. To make biskett that is like wafers Take 8 eggs & breake them into your bowle & whisk it very thick. Then have ready a pound of double refin'd sugar & put it thro your wire seive. Then put in a pound of fine flower, & grate in the rind of a lemon & butter your papers that you bake them on, & drop them pretty large & scrape your sugar on them, & bake them & take them of when they are hot & lay them over a round peice of wood & set them into your oven to dry. They will be round when they are dry.
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8 How to make biskett that is cut out of a pan like caraway cake Take 12 eggs & breake them into your bowle & then whisk them very thick then put in 2 pound of fine powder sugar put thro your wire seive & then put in 2 pound of fine flower & some caraway seeds & mix it very well & then put it into your pan or rim & so bake it & cut it in slices as you use it. To make biskett that is like wafers Take 8 eggs & breake them into your bowle & whisk it very thick. Then have ready a pound of double refin'd sugar & put it thro your wire seive. Then put in a pound of fine flower, & grate in the rind of a lemon & butter your papers that you bake them on, & drop them pretty large & scrape your sugar on them, & bake them & take them of when they are hot & lay them over a round peice of wood & set them into your oven to dry. They will be round when they are dry.
Szathmary Culinary Manuscripts and Cookbooks
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