[Sca-cooks] Prince-Bisket Question

[Johnna Holloway]

 Karen Hess mentions Plat's use of "coffins of white plate" and suggests using Pyrex loaf pans. See page 341 of MWBC.

Johnnae

Sent from my iPad

> On Jul 23, 2016, at 12:07 PM, David Friedman <ddfr at daviddfriedman.com> wrote:
> I haven't made prince-bisket for many years but thought I would do a batch for this year's Pennsic, since it keeps. Looking over the recipe, it occurred to me that I had interpreted "biscuit" as something close to the size and shape of a modern biscuit. The term actually means "twice cooked," although the Hugh Platt recipe I use doesn't actually say to cook it a second time. It does say to "bake it in coffins, of white plate, however, which sounds to me closer to a loaf pan or pie tin than to the 3" biscuits on a cookie sheet that we used to make.
> Any opinions on how one should interpret the final part of the recipe?
> ---
> Take one pound of very fine flower, and one
> pound of fine sugar, and eight egges, and two
> spoonfuls of Rose water, and one ounce of
> Carroway seeds, and beat it all to batter one
> whole houre: for the more you beat it, the better
> your bread is: then bake it in coffins, of white
> plate, being basted with a little butter before you
> put in your batter, and so keep it.
> -- 
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
> 
>