Recipe by Kristen Sullivan

This recipe is a scaled down version of the original period recipe, using appoximately the same ratios as the original.  The resulting sausage has a wonderful rich and savory flavor.  It can be eaten on its own or is also wonderful with mustard.  The recipe serves about six.

• 3/4 cup flour
  
• 1/2 cup sugar
  
• 2 eggs
  
• 1 Tbsp anise seed
  
• 2 tsp. rose water
  

Mix all ingredients together and beat for about 45 minutes.  Fill a baking pan with 1/4 inch of mixture.  Bake at 350 for 15-20 minutes, or until the mixture has risen and turns golden brown. 

Source [Delights for Ladies,  H. Plat; K. Robert (transcr.)]: 20 - To make prince-bisket. 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 houre: 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. [Delights for Ladies (England, 1609)]

© Copyright 2009 Kristen Sullivan