[Sca-cooks] online glossary

[Cindy M. Renfrow]

  I'd have to see what comes between "To make Prince-bisket
>bread..." and "... then put it into your coffins of plate..." to be
>certain.
>

To make Prince-bisket bread.
Take a pound of very fine Flower, as much Sugar thorowly searced, one ounce
of Anniseeds cleane pickt, take eight Egges, and a spoonfull of Muskadine,
and beat all into batter as thick as for Fritters: beat it thus in a Bowle
one houre: then put it into your coffins of plate, or frames of wood, and
set it in an Oven, and let it remaine there one houre: you may slice some
of them when they bee a day old, and dry them againe upon a hurdle of
Wicker: you may also take one of your leaves, and wash it over with the
yolke of an Egge beaten with a little Rose-water, and while it is greene,
cast Biskets and Carrowaies on it, and a little white Candy, and it will
shew as if it did haile on it: then spot it with gold, and give it to whom
you please.



Cindy