[Sca-cooks] Prince-Bisket Question

[David Friedman]

In our past experience, it's not horribly hard when it comes out of the 
oven, but hardens over the next few days.


On 7/23/16 11:02 AM, JIMCHEVAL at aol.com wrote:
> A tithe from 1087 in France specifies that the son of the family will give
> a biscuit each year. Clearly this would have been somewhat larger than what
> we  think of as a biscuit now. "Bis cuit" (bis coctam) means no more than
> that it  was twice-cooked, or, by extension, very hard. Hard enough to be
> kept for sea  voyages and broken with a special pestle in monasteries. But it
> tells us nothing  about size.
>
> So it is quite possible that the pans here were pretty big,  but really one
> can't say. The only thing that is virtually certain is that it  would have
> been baked until very hard.
>   
> jC
>   
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/)
>
> FRENCH BREAD HISTORY:  Seventeenth century bread
> http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
> .html
>
>
>
>
>
>
>
>
>
> In a message dated 7/23/2016 9:07:38 A.M. Pacific Daylight Time,
> ddfr at daviddfriedman.com writes:
>
> 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?
>
>
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>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/