Posted by: hearttohearthcookery | October 11, 2026

Fine Flower Halfe a Peck-A Taste of Hearth Cooking

This next receipt (recipe) To make Cinamon Bisket is from a 17th century manuscript receipt book.  The first step is to take halfe A peck of fine flower.  I made one third of the receipt so pictured is one third of a peck of flour.

This next receipt (recipe) To make Cinamon Bisket is from a 17th century manuscript receipt book.  The first step is to take halfe A peck of fine flower.  I made one third of the receipt so pictured is one third of a peck of flour.

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Posted in Biscuits, confectionery, culinary history, food, food history, receipts, recipes | Tags: , , , ,

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