Part 3/9:

The recipe for prince biskets hails from Hugh Platt’s 1602 publication titled "Delights For Ladies, to Adorn Their Persons, Tables, Closets, and Distillatories; with Beauties, Banquets, Perfumes and Waters." The complexity of this dish begins with its unusual preparation, specifically the instruction to beat the batter for a full hour! Ingredients include fine flour, sugar, eggs, rose water, and a generous amount of caraway seeds.

Max shares the modernized ingredient breakdown for viewers wishing to replicate this historical treat:

• 3 cups (360 grams) of flour

• 1¾ cups (360 grams) of sugar

• 7 large eggs (or 8 medium)

• 2 teaspoons of rose water

• 3 tablespoons (20 grams) of caraway seeds