A Boke of Gode Cookery Presents

To make Naples Bisket

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

DESCRIPTION: A dried cookie or biscuit made of sugar & almonds

To make Naples Bisket.

Beat and cearse a pound of double reined Sugar, a quarter of a pound of Almonds, beat then as fine as you would doe for Almond milke, straine your Almonds with a sawcer full of sweete creame, and two or three spoonefulls of the best Rose-water, then take your aforesaid powder of Sugar, two or three graines of Muske, foure of Amber-greece, put in three or foure spoonefulls of baked flower, and so beate it in a siluer bason into batter with a siluer spoone, and put it into little long coffines, and set them againe drying in a dish, vntill they be readie, box them and keepe them.

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