Jumbals: Difference between revisions
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==Original Recipe== |
==Original Recipe== |
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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. |
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'''Gervase Markham, The English Hous-wife, 1615''' |
'''Gervase Markham, The English Hous-wife, 1615''' |
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===Ingredients=== |
===Ingredients=== |
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*4c flour |
*4c [[flour]] |
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*2c sugar |
*2c [[sugar]] |
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*70g ground |
*70g ground [[almond]]s (about 1/3c) |
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*180g |
*180g un[[salt]]ed [[butter]], softened |
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*2 tsp rosewater |
*2 tsp [[rosewater]] |
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*1 whole egg + 1 egg white |
*1 whole [[egg]] + 1 egg white |
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*about 1/2-2/3c cream |
*about 1/2-2/3c [[cream]] |
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===Method=== |
===Method=== |
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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. |
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==See Also== |
==See Also== |
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[[Peerless Kitchen]] |
[[Peerless Kitchen]] |
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[[Category:Recipes]] |
[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 02:29, 13 July 2007
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. 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.
