Abernethy biscuit

Abernethy biscuit
Place of originUnited Kingdom
Created byJohn Abernethy
Main ingredientsHardtack, sugar, caraway seeds

The Abernethy biscuit was invented by surgeon John Abernethy in the 18th century as a digestive improver.[1]

Abernethy believed that most diseases were due to disorders in digestion. The Abernethy biscuit is a type of digestive biscuit, a baked good originally designed to be eaten as a support to proper digestion.[2] In creating his biscuit, Abernethy was following a trend of other medical practitioners like English William Oliver of Bath, Somerset, inventor of the Bath Oliver; and the American preacher Sylvester Graham, a nutrition expert after whom the graham cracker is named.[3]

The Abernethy biscuit is an adaptation of the plain captain's biscuit or hardtack, with the added ingredients of sugar (for energy), and caraway seeds because of their reputation for having a carminative (prevents flatulence) effect[4] making them beneficial in digestive disorders. The biscuit is between an all butter biscuit and a shortcake, raising through the use of ammonium bicarbonate. According to The Oxford Companion to Food, a baker at a shop where Abernethy regularly had lunch created the new biscuit when Abernethy suggested it, naming it after him.[5]

Abernethy biscuits are still popular in Scotland. They are manufactured commercially by Simmers (Edinburgh), The Westray Bakehouse (Orkney Islands), Walls Bakeries (Shetland Islands), and by Stag Bakeries (Isle of Lewis).[6]

  1. ^ Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. pp. 1. ISBN 978-0-470-00955-0. OCLC 173182689.
  2. ^ "Abernethy Biscuits". The Foods of England. Retrieved 13 November 2014.
  3. ^ "Abernethy biscuit". theoldfoodie.com. Retrieved 14 January 2010.
  4. ^ Prosper Montagné (1961). Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers, Inc. pp. 209–210. ISBN 978-0-517-50333-1.
  5. ^ Alan Davidson (2006). The Oxford Companion to Food. Oxford: Oxford University Press. p. 78. ISBN 0-19-280681-5.
  6. ^ "Abernethy biscuit". bakersandlarners.co.uk. Archived from the original on 11 February 2010. Retrieved 14 January 2010.