Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 10
More information
digital collection
archival collection guide
transcription tips
(10) How to make fresh bisketts Take 8 Eggs breake them into your biskett bowl & beat them with your wiskitt untill they be white & thick. then have ready 2 pound of double refined sugar dried and put thro your wier sieve. then beat in your sugar with your wiskitt. then put in the whites of 16 Eggs which must be first bett in another pot with your wiskitt & the froth taken of then wisk it in. then take 2 pound of of fine London flower well dried & put thro your wire sieve. then stir it with your wood stirer untill all the flower be mixt in you may put them in little tin pans to bake or lay them out like savoy bisketts. but then you must butter your paper or they will make pretty wafers. dust them as you doe your other so bake them
Saving...
prev
next
(10) How to make fresh bisketts Take 8 Eggs breake them into your biskett bowl & beat them with your wiskitt untill they be white & thick. then have ready 2 pound of double refined sugar dried and put thro your wier sieve. then beat in your sugar with your wiskitt. then put in the whites of 16 Eggs which must be first bett in another pot with your wiskitt & the froth taken of then wisk it in. then take 2 pound of of fine London flower well dried & put thro your wire sieve. then stir it with your wood stirer untill all the flower be mixt in you may put them in little tin pans to bake or lay them out like savoy bisketts. but then you must butter your paper or they will make pretty wafers. dust them as you doe your other so bake them
Szathmary Culinary Manuscripts and Cookbooks
sidebar
