The Royal Biscuit Family: A Journey Through History with Prince Biskets
In the realm of cookies and biscuits, Oreos reign supreme, while oatmeal cookies maintain a loyal following as their queen. Today, we dive deeper into the royal family of baked goods, introducing the prince: prince biskets, an exquisite treat from Elizabethan England. This exploration is brought to you by Bright Cellars, a wine subscription service that complements our culinary adventure on the channel Tasting History.
This episode marks the long-awaited unveiling of a “lost” segment that Max Miller originally filmed alongside a Medieval cheese episode. At the time, the first episode to release was the Medieval cheese, which provided valuable feedback from early viewers—friends and family. As a result, Max assessed the initial filming style and decided to reformat his approach moving forward. Hence, the premiere of these prince biskets represents not just a recipe retrieval but a reflection on the evolution of Tasting History itself.
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:
The overwhelming quantity of caraway sparks curiosity, as it was a common denominator in other recipes from the period, particularly seed cakes. The process is deceptively easy, yet the one-hour beating demand adds a layer of intrigue regarding the expected texture of the final baked good.
A Taste of Today’s Wine Pairing
While mixing the batter, Max introduces an enjoyable element: a bottle of wine from Bright Cellars. This wine subscription service adjusts selections based on individual taste preferences, emphasizing the personalization of the wine experience. Today’s choice is a Double Century Shiraz from Australia, appreciated for its smoky notes and balanced profile—perfect for a lengthy hour of mixing!
Once the mixing is complete, the pale yellow batter is ready for the oven. Sir Hugh's recommendation involved baking these biskets in “coffins of white plates,” which translates to using saucers or muffin tins in the modern kitchen. Coating with butter is crucial before adding the batter, followed by baking at 350°F (175°C) for 15 minutes.
A pivotal figure in our story, Sir Hugh Platt was an inventor, a knight, and a writer—his legacy deeply intertwined with culinary history. His interests spanned diverse disciplines, including gardening, brewing, and education. Despite countless inventions, Platt’s historical presence now primarily resides in his written recipes. One notable claim to fame was his role in innovating a pasta machine, which contributed to naval provisions during an era when food preservation was crucial.
In tracing the term “biscuit,” Max reflects on its Latin origins ("bis coctus," meaning "twice baked"). Historically, it referred to hardtack given to sailors, a far cry from the soft, sweet connotations it carries today, especially in the context of American biscuits, which differ from the UK’s understanding of the term. The word itself has branched into countless interpretations, leading to miscommunication in modern culinary applications.
The moment arrives when the prince biskets are fully baked, displaying a surprising rise. While tasting, Max notes the overwhelming flavor of caraway, complemented by subtle hints of rose—a unique combination that stands far removed from contemporary biscuit experiences. The texture, however, presents a challenge; described as dense and chewy, it resembles stale marshmallows.
Max suggests that altering the mixing technique by whisking eggs or using egg whites could enhance the final product's texture.
As the tasting concludes, Max hints at the next episode, which will delve into the history of warrior knights and their transformation into gentlemanly figures in Platt’s era. The exploration of culinary history continues to thrive, spurred by everyday ingredients and inspirations, and with continued support from sponsors like Bright Cellars.
As viewers sign off from this historical endeavor of baking and tasting, Max encourages them to embrace their kitchens and explore the rich tapestry of culinary traditions from the past. Join him next Tuesday for another deep dive into history on Tasting History.
Part 1/9:
The Royal Biscuit Family: A Journey Through History with Prince Biskets
In the realm of cookies and biscuits, Oreos reign supreme, while oatmeal cookies maintain a loyal following as their queen. Today, we dive deeper into the royal family of baked goods, introducing the prince: prince biskets, an exquisite treat from Elizabethan England. This exploration is brought to you by Bright Cellars, a wine subscription service that complements our culinary adventure on the channel Tasting History.
The Making of a Lost Episode
Part 2/9:
This episode marks the long-awaited unveiling of a “lost” segment that Max Miller originally filmed alongside a Medieval cheese episode. At the time, the first episode to release was the Medieval cheese, which provided valuable feedback from early viewers—friends and family. As a result, Max assessed the initial filming style and decided to reformat his approach moving forward. Hence, the premiere of these prince biskets represents not just a recipe retrieval but a reflection on the evolution of Tasting History itself.
Recipe Revelations from the 1602 Manuscript
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
Part 4/9:
The overwhelming quantity of caraway sparks curiosity, as it was a common denominator in other recipes from the period, particularly seed cakes. The process is deceptively easy, yet the one-hour beating demand adds a layer of intrigue regarding the expected texture of the final baked good.
A Taste of Today’s Wine Pairing
While mixing the batter, Max introduces an enjoyable element: a bottle of wine from Bright Cellars. This wine subscription service adjusts selections based on individual taste preferences, emphasizing the personalization of the wine experience. Today’s choice is a Double Century Shiraz from Australia, appreciated for its smoky notes and balanced profile—perfect for a lengthy hour of mixing!
Baking the Prince Biskets
Part 5/9:
Once the mixing is complete, the pale yellow batter is ready for the oven. Sir Hugh's recommendation involved baking these biskets in “coffins of white plates,” which translates to using saucers or muffin tins in the modern kitchen. Coating with butter is crucial before adding the batter, followed by baking at 350°F (175°C) for 15 minutes.
Discovering Sir Hugh Platt
Part 6/9:
A pivotal figure in our story, Sir Hugh Platt was an inventor, a knight, and a writer—his legacy deeply intertwined with culinary history. His interests spanned diverse disciplines, including gardening, brewing, and education. Despite countless inventions, Platt’s historical presence now primarily resides in his written recipes. One notable claim to fame was his role in innovating a pasta machine, which contributed to naval provisions during an era when food preservation was crucial.
The Evolution of the Biscuit
Part 7/9:
In tracing the term “biscuit,” Max reflects on its Latin origins ("bis coctus," meaning "twice baked"). Historically, it referred to hardtack given to sailors, a far cry from the soft, sweet connotations it carries today, especially in the context of American biscuits, which differ from the UK’s understanding of the term. The word itself has branched into countless interpretations, leading to miscommunication in modern culinary applications.
The Final Tasting
Part 8/9:
The moment arrives when the prince biskets are fully baked, displaying a surprising rise. While tasting, Max notes the overwhelming flavor of caraway, complemented by subtle hints of rose—a unique combination that stands far removed from contemporary biscuit experiences. The texture, however, presents a challenge; described as dense and chewy, it resembles stale marshmallows.
Max suggests that altering the mixing technique by whisking eggs or using egg whites could enhance the final product's texture.
Closing Thoughts and Future Episodes
Part 9/9:
As the tasting concludes, Max hints at the next episode, which will delve into the history of warrior knights and their transformation into gentlemanly figures in Platt’s era. The exploration of culinary history continues to thrive, spurred by everyday ingredients and inspirations, and with continued support from sponsors like Bright Cellars.
As viewers sign off from this historical endeavor of baking and tasting, Max encourages them to embrace their kitchens and explore the rich tapestry of culinary traditions from the past. Join him next Tuesday for another deep dive into history on Tasting History.