Renaissance Biscuit Recipes
Enjoy Renaissance Biscuits, or Cookies
Enjoy trying 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 cookie of today, they taste delicious!
Authentic Renaissance Biscuit Recipes
The Queen-like Cloſet or Rich Cabinet (1672)
Baking Biscuits (Cookies)
In medieval times, during the wedding celebration, small sweetened cakes
were crumbled over the heads of a wedding couple who ate the crumbs for
This "eating together," called confarreatio, is
the origin of the word "confetti" and was once the term used for the
tiny, cookie-like sugar biscuits made from these early recipes.
You'll have fun trying these historical cookie recipes. The sweet, cookie-like
biscuits are delicious. Just don't crumble them over people's heads. It
won't be appreciated. But, if you should happen to attend an
Elizabethan-style wedding banquet, then by all means go ahead and
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.
If you have difficulty reading the Early Modern English style of writing with its quaint ſ character or need to shed light on any outdated ingredient names and cooking methods, then view my handy Renaissance Glossary of Historic Cooking Terms.
Renaissance Baking Supplies such as Gum Dragon and 23kt edible Gold Leaf are not easy to find locally, so here's some helpful suggestions for getting the historical ingredients you need to prepare your own Renaissance banquet or fair. Just click the button below.
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