To Make a Prince Bisket | 17th Century Caraway Seed Muffin Recipe from 1609

A delicious and easy to make receipt from the early 17th century: Prince Biskets! The original recipe was first published in 1609 in the Delightes for Ladies by Hugh Plat. This is a modern interpretation of that recipe.

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Modern Interpretation:
Ingredients:
1/2 cup sugar
2 eggs
1 Tbsp caraway seeds
2 tsp rose water
3/4 cup flour

Instructions:
Combine all of the ingredients together and beat together for about 1 hour. Spray pan well and fill a baking pan with ¼ inch mixture. Bake at 325ºF for 14 minutes, or until the mixture has risen and turns gold brown.

Original Receipt:
Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole hour: for the more you beat it, the better your bread is; then bake it in coffins, of white plate, being basted with a little butter before you put in your batter, and so keepe it. (Plat)
https://www.loc.gov/resource/rbc0001.2012pennell17891/?sp=47&r=-1.241,0,3.483,1.641,0

Works Cited:
- Matter, James L. "To Make Prince Biskets." A Daily Exercise for Ladies and Gentlemen. 1617. http://www.godecookery.com/engrec/engrec156.html
- Plat, Hugh. Delights for Ladies. 1609. http://en.wikipedia.org/wiki/Delightes_for_Ladies#.
8 January 2015.

For anyone curious about what exactly the 'SCA' is -- The Society for Creative Anachronism is an international, non-profit educational organization that studies and recreates the medieval and Renaissance years of 600-1600AD.

For more information and to locate your local branch, please check out http://www.sca.org

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Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

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