Renaissance Biscuit Recipes

Enjoy trying these authentic Renaissance biscuit recipes. Biscuits in the Renaissance Era were not what North Americans now call biscuits. They were small sugar cakes or glazed sponge cakes, sometimes called confetti, similar to today's cookies. And like the cookies of today, they taste delicious!

Authentic Renaissance Biscuit Recipes

The Queen-like Cloſet or Rich Cabinet (1672)

To make very fine Bisket

Take half a Pound of ſearced Sugar, the Yolks of ſix Eggs, a little ſearced ſpice and Seeds, and a little Ambergreece or Musk, your Eggs muſt be very hard, then put all theſe into a Mortar and beat them to a Paſte with a little Gum Dragon ſteeped in Roſewater all night, then mould it up with fine Sugar; and make it into pretty Fancies, and dry them in a warm oven.

To make Orange, or Limon or Citron Bisket

Take either of theſe preſerved and waſhed from their Syrup, beat them well in a Mortar, and then put in a little Gum Dragon as before, beat them again together till it be a perfect Paſte, then mould it up with Sugar ſearced, and make them up in what ſhape you pleaſe and dry it.

To make Bisket of Potato-Roots or Parſneps

Take their Roots boil'd very tender, and beat them in a Mortar with their weight of ſearced Sugar, then put in a little Gum dragon as before, beat them to a Paſte, and mould them up with Sugar ſearced, and make them up in what ſhape you pleaſe, and dry them.