FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BISCUIT
Source: Bailey, Adrian and the editors of Time-Life Books. 1969. The Cooking of the British Isles Time-Life Books, New York.
A hard, flat cracker or cookie.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Scottish pp. 378-380]
is term which refers to the baking powder biscuits known in North America, but the term is mainly used to refer to cookies.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
Bis twice and cuits (or Latin coctus), cooked, is the derivation of this term, referring probably in its origin to a class of goods which were only partially baked in the first instance and put in the oven again, or toasted, before serving, such as our teacakes and muffins. Larousse, the French etymologist, believes that the term was first applied to "a well-known variety of hard, dry, unleavened bread made in thin flat pieces."
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Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a small, typically round cake of bread leavened with baking powder, baking soda, or sometimes yeast.
-British a cookie or cracker.
- ORIGIN Middle English: from Old French bescuit, based on Latin bis 'twice' + coctus, past participle of coquere 'to cook' (originally biscuits were first baked and then dried out in a slow oven so they would keep).
Source: Bailey, Adrian and the editors of Time-Life Books. 1969. The Cooking of the British Isles Time-Life Books, New York.
A hard, flat cracker or cookie.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [New Zealanders pp. 328-329]
are cookies.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Essentially a bakery confectionery dried down to low moisture content; name derived from Latin for twice-cooked. Made from soft flour; mostly rich in fat and sugar and consequently of high energy content, 420-510 kcal (1.7 - 2.1MJ) per 100g. Termed cookie in the USA, where the word biscuit means a small cake-like bun.
Bailey, Adrian and the Editors of Time-Life Books. 1969. The Cooking of the British Isles. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
