18th Century Ship’s Bisket

18th century ships bisket_page

Flour (use whole wheat for authenticity)


[1] Preheat your oven to a medium low heat. If you are using a home oven it needs to be about 300 – 350 degrees. About two pounds of flour will be enough to make eight 4 ounce biskets. Add about a teaspoon of salt for each cup of flour added. Pour in the water slowly until you get a good stiff dough

[2] Knead your dough a bit and then break it up into individual portions about 4 ounces in size. Knead each individual bisket and then form them into a patty for your final bisket shape. Place your biskets on the baking tray right next to each other as they will not rise making sure that they are the final proper thickness of about a half an inch or thinner. Prick each bisket so that they don’t puff up too much.

[3] These are going to bake for about 2-3 hours. Many times in the time period, these would be baked and then pulled out. They’d let them cool and then they would bake them again the next day, probably at a lower temperature to drive out any excess moisture and for very long term storage, they might bake these three or four times.
Hard biskets could be eaten just as they are, but it was never thought of as an enjoyable event. Many times they were soaked in wine, brandy, or sac to soften them up a little.