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Anne Bayne booke [of recipes] circa 1700
Page 5
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(5) How to make Savoy bisketts Take 22 Eggs breake them into your biskett bowle & beat them with a wiskitt until they are very thick then have ready 3 pound of loaf sugar bolt. & put thro a wire seive put it in by little & little & wisk it all in then take 3 pound of London flower put it thro your wire seive & take out the wiskitt & stir it with your wooden stirer. but no longer than you have got it all mixt in. for long stiring makes them sad. then have a little wood shovill. & take up a little with a point of horn. & with a knife shirke it of the end of your board upon halfe a sheet of white Cap paper. thick make them about the length & bredth of your finger. you must have your oven ready hotted before you lay them out then sweep your oven & set up your oven stone for about a quarter of an houre. then lay your papers upon wiers & have ready [Seive?] & bolt some double refined sugar put in a Tiffany [forms?] dust them over with that before you set them into the oven so bake them. & often looke at them least they browne & bake but 2 or 3 papers at a time so take them of with a knife when they are hot this quantity will make 6 pound of biskits. if you would have them extraordinary firme you must put in double refined sugar instead of loafe.
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(5) How to make Savoy bisketts Take 22 Eggs breake them into your biskett bowle & beat them with a wiskitt until they are very thick then have ready 3 pound of loaf sugar bolt. & put thro a wire seive put it in by little & little & wisk it all in then take 3 pound of London flower put it thro your wire seive & take out the wiskitt & stir it with your wooden stirer. but no longer than you have got it all mixt in. for long stiring makes them sad. then have a little wood shovill. & take up a little with a point of horn. & with a knife shirke it of the end of your board upon halfe a sheet of white Cap paper. thick make them about the length & bredth of your finger. you must have your oven ready hotted before you lay them out then sweep your oven & set up your oven stone for about a quarter of an houre. then lay your papers upon wiers & have ready [Seive?] & bolt some double refined sugar put in a Tiffany [forms?] dust them over with that before you set them into the oven so bake them. & often looke at them least they browne & bake but 2 or 3 papers at a time so take them of with a knife when they are hot this quantity will make 6 pound of biskits. if you would have them extraordinary firme you must put in double refined sugar instead of loafe.
Szathmary Culinary Manuscripts and Cookbooks
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