Difference between revisions of "Jumbals"

From Cunnan
Jump to navigationJump to search
m (wikified)
 
(2 intermediate revisions by 2 users not shown)
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. Com-
+
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.
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==
[[Category:Recipes]]
+
[[Peerless Kitchen]]
 +
[[Category:Recipes]] [[category:From the Peerless Kitchen]]

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

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.

See Also

Peerless Kitchen