Quotation from: Manners, Custom and Dress During the Middle Ages and During the Renaissance Period

Written by: Paul Lacroix


The wheats which were long most esteemed for baking purposes, were those
of Brie, Champagne, and Bassigny; while those of the Dauphine were held of
little value, because they were said to contain so many tares and
worthless grains, that the bread made from them produced headache and
other ailments.


An ancient chronicle of the time of Charlemagne makes mention of a bread
twice baked, or biscuit. This bread was very hard, and easier to keep than
any other description. It was also used, as now, for provisioning ships,
or towns threatened with a siege, as well as in religious houses. At a
later period, delicate biscuits were made of a sort of dry and crumbling
pastry which retained the original name. As early as the sixteenth
century, Rheims had earned a great renown for these articles of food.

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