To make Naples bisket
PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic
DESCRIPTION: A recipe for a biscuit
To make Naples bisket.
Take Almonds, and Pine-apple seeds, and kernels of Musk-millions, fine searced sugar, as much as all the seeds do weigh, then take a little fine basket flower, or else rice-flower, and as much of the white of an egge as will moysten it, and a little quantity of musk, a spoonful of sweet cream; beat all this well together in a morter, then lay it upon a pye-plate upon wafers, like lozinges, so bake it.
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