First, there are lots of beans ready to be harvested out at Wyckoff.
Second, I know there are quite a few eggs leftover from last week’s
“Cakes” session. Put ‘em together (with a few other ingredients,
of course) and TA-DA!, we have the makings of a bean tansey.
Okay, we’ll add that to the items we prepare at this Thursday’s
Fireside Feasts. Oh, wait. The receipt I’ll use, from Hannah Glasse’s
The Art of Cookery Made Plain and Easy, calls for Naples Biskets.
Hmmm…should I go buy some sort of reasonable facsimile or
make my own? Then I thought, “Well, I’ll call my dear buddy,
Clarissa Dillion, and ask her.” (Clarissa is a fellow hearth cook,
and she knows everything there is to know about historic cooking.)
“Oh make your own! They’re very easy,” she said. “I make them all
the time. I can even give you a great receipt to use.”
And so I baked a batch of Naples Biskets/Biscuits. (And yes, they are easy!)
Ready for the oven:
Twenty minutes later:
A stack of lovely Naples Biskets:
Ahh, the perfect snack, Naples Bisket with a cup of Raspberry Shrub: