Bisket
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 130. The excerpt below is the record exactly as published.
BISKET To half a peck of flower, take three spoonfuls of barm, two ounces of seeds ; Aniseeds or Fennel- seeds. Make the paste very stiff, with nothing but water
Cook this with the app: pantry check, scaling, and the assistant.