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Thin, crispy biscuits baked golden brown Carr's Table Water in their original form first appeared in the late 19th century as a refinement of the ship's biscuit. Water instead of fat was used to blend the dry ingredients in order to keep the biscuits fresh on long voyages. Carr's cabin biscuits with this delicate, crisp texture proved extremely popular with seafarers. Word soon spread to every port and inevitably, in 1908, these biscuits were made available to landlubber too in the form of Carr's Table Water. Still baked today in the proud tradition established by Jonathan Dodgson Carr. All biscuit from Carr's are made with the finest ingredients to ensure their superior quality and delicious taste.
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