To make Italian Bisket

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: An anise seed & sugar confection

To make Italian Bisket.

Beat and cearse a pound of double refined Sugar with 2. grains of Musk, foure of Amber-greece, then steepe gum-dragon in Rose-water, and the white of a new laid Egge, beat it in a stone morter to a perfect Paste, then rub, drie, and dust an ounce of Anise-seede, and worke it into the Paste on a sheete of paper like to little Manchets, or print it with moulds, and lay it vpon Marchpane Wafers, and bake it in a warme Ouen, it will be light and white.