Thin Dutch Bisket

Ingredients

• five pounds of flour
• two ounces of carraway-seeds
• half a pound of sugar
• something more than a pint of milk
• three-quarters of a pound of butter
• a full pint of good ale-yeast

Method

1. 1

   Warm milk and mix with butter, then combine with flour and yeast to form a paste.

2. 2

   Let rise, roll into thin cakes, prick, and bake for a quarter of an hour.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 42. The excerpt below is the record exactly as published.

thin Dutch Bisket: — Take five pounds of flour, and two ounces of carraway- seeds, half a pound of sugar, and something more than a pint of milk. Warm the milk, and put into it three-quarters of a pound of butter ; then make a hole in the middle of your flour, and put in a full pint of good ale- yeast ; then pour in the butter and milk, and make these into a paste, and let it stand a quarter of an hour by the fire to rise ; then mould it, and roll it into cakes pretty thin ; prick them all over pretty much or they will blister ; so bake them a quarter of an hour. To make Dutch Ginger-bread : — Take four pounds of flour, and mix with it two ounces K 2 132 Early Receipts. and a half of beaten ginger ; then rub in a quarter of a pound of butter, and add to it two ounces of carraway-seeds

Cook this with the app: pantry check, scaling, and the assistant.