Batter of flour, sugar, eggs, rosewater and sweet seeds (caraway, aniseed), baked in small buttered paste moulds (Plat 1609, WM 1671, etc.)
Original Receipt in 'The Arte of Preserving Conserving, Candying &c' by Hugh Plat, 1609 (Plat 1609)
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.
Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)
To make Prince Biskets
Take a pound of searsed sugar, and a pound of fine flower, eight Eggs with two of the reddest yolks taken out, and so beat together one whole hour, then take you Coffins, and indoice them over with Butter very thin, then put an ounce of Anniseeds finely dusted, and when you are ready to fill your Coffins, put in the Anniseeds and so bake it in an Oven as hot as for Manchet.
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