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English cookbook, 1600s
Page 85
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considerable space and skink it into your posset dish being a chopin of white wine being therin and season it with cannall and suggar and a litle rose water To make plain bisket Take a pound of suggar and beat it and search it then take the yolks of nine eggs and five whites and beat them and your suggar together then put in some carwy seed and some rose water and beat these altogether untill they be very white then put in as much flower as will make them come to a right consistance
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considerable space and skink it into your posset dish being a chopin of white wine being therin and season it with cannall and suggar and a litle rose water To make plain bisket Take a pound of suggar and beat it and search it then take the yolks of nine eggs and five whites and beat them and your suggar together then put in some carwy seed and some rose water and beat these altogether untill they be very white then put in as much flower as will make them come to a right consistance
Szathmary Culinary Manuscripts and Cookbooks
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