I tried this question in rec.food.historic, but no reply. So thought I
would try a wider audience.

There is a famous English biscuit called a Bath Oliver. Its origin is
in the 18th Century.

http://igourmet.gourmetfoodmall.com/...p?product=5811

A recipe is given at

http://net-cookbook.com/recipes/bthcrkrs.txt

The result is close to the currently made commercial version -
probably even better. However if you are going to follow this recipe
you will find that (1) the biscuit should be rolled out thinner than
specified, and (2) the temperature needs to be reduced and the cooking
time increased.

I made the recipe work by cooking for 30 minutes at 150 degrees C
(300F) and then drying out for 20 minutes at 120C (250F).

Otherwise you end up with a soggy biscuit that is too brown. Real Bath
Olivers are baked to being only slightly off-white.

My question is this. The recipe gives the source as the Time-Life
series The Good Cook, volume Cookies & Crackers.

I am curious to know what historical context is given for this recipe
in the Time-Life book. I can find no other recipe in various books
devoted to traditional English cookery.

Does anybody have this Time-Life book? I can't lay my hands on it
Downunder. A scan of the relevant page would be most welcome. Just
remove REMOVE in the email address.