Jumbals - Revision history

Sarah Van Der Goes: wikified

2007-07-12T15:29:34Z

wikified

← Older revision		Revision as of 01:29, 13 July 2007
Line 1:		Line 1:
	==Original Recipe==		==Original Recipe==
	To make Jumbals more fine and curious than the former, and neerer to the taste of the Macaroon, take a pound of Sugar, beat it fine. Then take as much fine wheat flowre, and mixe them together. Then take two whites and one yolk of and Egge, half a quarter of a pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet butter and a spoonfull of Rose water, and so work it with a little Cream till it come to a very stiff paste. Then roul them forth as you please: and hereto you shall also, if you please, adde a few dryed Anniseeds finely rubbed, and strewed into the paste, and also Coriander seeds.		To make Jumbals more fine and curious than the former, and neerer to the taste of the [[Macaroon]], take a pound of Sugar, beat it fine. Then take as much fine [[wheat]] flowre, and mixe them together. Then take two whites and one yolk of and Egge, half a quarter of a pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet butter and a spoonfull of Rose water, and so work it with a little Cream till it come to a very stiff paste. Then roul them forth as you please: and hereto you shall also, if you please, adde a few dryed [[anise\|Anniseeds]] finely rubbed, and strewed into the paste, and also [[Coriander]] seeds.
	'''Gervase Markham, The English Hous-wife, 1615'''		'''Gervase Markham, The English Hous-wife, 1615'''

Line 6:		Line 6:

	===Ingredients===		===Ingredients===
	*4c flour		*4c [[flour]]
	*2c sugar		*2c [[sugar]]
	*70g ground ~~almonds~~ (about 1/3c)		*70g ground [[almond]]s (about 1/3c)
	*180g ~~unsalted~~ butter, softened		*180g un[[salt]]ed [[butter]], softened
	*2 tsp rosewater		*2 tsp [[rosewater]]
	*1 whole egg + 1 egg white		*1 whole [[egg]] + 1 egg white
	*about 1/2-2/3c cream		*about 1/2-2/3c [[cream]]

	===Method===		===Method===
	Preheat the oven to 190C (375F) and grease some baking sheets or cover them with baking paper. Combine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have a fairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.		Preheat the [[oven]] to 190C (375F) and grease some [[bake\|baking]] sheets or cover them with baking [[paper]]. Combine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything together with a [[fork]] (or fingers) until it resembles crumbs. Add cream a little at a time until you have a fairly stiff [[dough]]. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.

	==See Also==		==See Also==

Ladyadele at 03:51, 12 July 2007

2007-07-12T03:51:47Z

← Older revision		Revision as of 13:51, 12 July 2007
Line 19:		Line 19:
	==See Also==		==See Also==
	[[Peerless Kitchen]]		[[Peerless Kitchen]]
	[[Category:Recipes]]		[[Category:Recipes]] [[category:From the Peerless Kitchen]]

132.181.4.133 at 22:53, 28 March 2007

2007-03-28T22:53:48Z

← Older revision		Revision as of 08:53, 29 March 2007
Line 6:		Line 6:

	===Ingredients===		===Ingredients===
	4c flour		*4c flour
	2c sugar		*2c sugar
	70g ground almonds (about 1/3c)		*70g ground almonds (about 1/3c)
	180g unsalted butter, softened		*180g unsalted butter, softened
	2 tsp rosewater		*2 tsp rosewater
	1 whole egg + 1 egg white		*1 whole egg + 1 egg white
	about 1/2-2/3c cream		*about 1/2-2/3c cream

	===Method===		===Method===
		⚫	Preheat the oven to 190C (375F) and grease some baking sheets or cover them with baking paper. Combine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have a fairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.
	Preheat the oven to 190C (375F) and grease some baking sheets or cover them with baking paper. Com-
	bine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything
⚫	together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have ~~afairly~~ stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.


			==See Also==
			[[Peerless Kitchen]]
	[[Category:Recipes]]		[[Category:Recipes]]

Ladyadele at 09:42, 4 January 2007

2007-01-04T09:42:01Z

← Older revision		Revision as of 19:42, 4 January 2007
Line 18:		Line 18:
	bine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything		bine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything
	together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have afairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.		together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have afairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.


			[[Category:Recipes]]

Ladyadele at 09:37, 4 January 2007

2007-01-04T09:37:20Z

New page

==Original Recipe==
To make Jumbals more fine and curious than the former, and neerer to the taste of the Macaroon, take a pound of Sugar, beat it fine. Then take as much fine wheat flowre, and mixe them together. Then take two whites and one yolk of and Egge, half a quarter of a pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet butter and a spoonfull of Rose water, and so work it with a little Cream till it come to a very stiff paste. Then roul them forth as you please: and hereto you shall also, if you please, adde a few dryed Anniseeds finely rubbed, and strewed into the paste, and also Coriander seeds.
'''Gervase Markham, The English Hous-wife, 1615'''

==Redaction==

===Ingredients===
4c flour
2c sugar
70g ground almonds (about 1/3c)
180g unsalted butter, softened
2 tsp rosewater
1 whole egg + 1 egg white
about 1/2-2/3c cream

===Method===
Preheat the oven to 190C (375F) and grease some baking sheets or cover them with baking paper. Com-
bine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything
together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have afairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.