SC - Fwd: Jumbles
Bonne of Traquair
oftraquair at hotmail.com
Fri Apr 16 20:42:37 PDT 1999
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The jumbals/jumbles/ciambol/cracknels recipe I was hunting for was
finally supplied, by Genevia of Seareach. Genevia is currently off
the cooks list, but living in my canton and she found out indirectly
that I was searching. I do not know if a ciambelles recipe is in the
florilegium spelled that way, but there wasn't one spelled any other
way, just discussion about it.
Bonne
>From: jocetta
>To: "Bonne of Traquair" <oftraquair at hotmail.com>
>Subject: Jumbles
>Date: Wed, 31 Mar 1999 22:29:02
>
>you were looking for these I think?
>Genevia
>remember I'm staying with Jocetta. She has a spiced beef recipe she'll
>be sending on to you, too. :-)
>Have a nice day!
>
Bonne of Traquair
Windmaster's Hill
Atlantia
Karen Lyons-McGann
_______________________________________________________________
Get Free Email and Do More On The Web. Visit http://www.msn.com
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From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: "'sca-cooks at Ansteorra.ORG'" <sca-cooks at Ansteorra.ORG>
Date: Tue, 5 Jan 1999 10:21:50 -0600
Subject: SC - Ciambelle (was Bread)
> I do not have primary source, but the
> one I read said the receipt originally was in the notebooks of a
> late-16th-Century Italian nun, Maria Teresa Somethingorother (it's not
> here). The name of the item is "Drowned Chiambelle" (sp may be off) and
> they really are like miniature bagels seasoned with anise. Quite yummy,
> and
> not sweet.
>
> ---= Morgan
>
I think your recipe comes from Gillian Riley's Renaissance Recipes. Only
the redactions are given, there is no translation of the primary source and
no information other than the bibliography as to where she got the
redactions.
The recipe comes from the notebooks of Sister Maria Vittoria della Verde
(Portia della Verde) of the convent of San Tommaso in Perugia.
Bear
Drowned Ciambelle
1 lb. strong white flour
1 tsp. dried yeast
1 tsp. ground anise seeds
1 tsp. salt
1 Tbsp. white sugar
Water as required
Knead the flour and yeast with water, salt and ground anise to make a soft
dough. Leave to rise until the dough has doubled in size. Knock down, then
take egg-sized lumps and roll them into strips. Join the ends to make a
circle with a hole in the middle. Cook in batches in a large pan of boiling
water. When they come to the top, they are done. Take them out and leave
them to dry in the open air or in an uncovered baking dish in a cool oven.
Then bake them in a hot oven for ten minutes.
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From: korrin.daardain at juno.com (Korrin S DaArdain)
To: sca-cooks at Ansteorra.ORG
Date: Tue, 05 Jan 1999 01:53:41 EST
Subject: Re: SC - Bread
On Mon, 04 Jan 1999 13:57:38 -0500 Philip & Susan Troy <troy at asan.com>=
writes:
>These are jumbles! Of course, looking for them on demand, as it were
>(and while in a rush) I can't find a single reference to them, but
>they're a sort of hard biscuit [cookie], commonly shaped into rings,
>knots, or letters of the alphabet, and often flavored with anise. At
>least one jumble recipe (spelling varies from source to source as
>iamboles, iombles, jumbles, etc.) calls for them to be poached until
>"done", probably until they float, but I don't remember for sure, and
>then baked in an oven until dry and hard.
>Adamantius=20
>-- Phil & Susan Troy, troy at asan.com
Found the following in my collection. Enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jumbles or Knot Biscuits =93Jumbles a hundred=94 - (Scottish Elizabethan=
dated from 1596 AD)
A Book of Historical Recipes by Sara Paston-Williams The National Trust of=
Scotland, 1995 ISBN 0-7078-0240-7; Posted by Paul Macgregor
=93Take twenty Egges and put htem into a pot both the yolkes and the white,=
beat them wel, then take a pound of beaten sugar and put to them, and=
stirre them wel together, then put to it a quarter of a peck of flower, and=
make a hard paste thereof, and then with Anniseeds moulde it well, ane make=
it in little rowles beeing long, and tye them in knots, and wet the ends in=
Rosewater; then put them into a pan of seething water, but even in one=
waum, then take them out with a Skimmer and lay them in a cloth to drie,=
this being don lay them in a tart panne, the bottome beeing oyled, then put=
them into a temperat Oven for one howre, turning them often in the Oven.
** British Measurements **
1 1/2 oz Butter; salted
4 oz Caster sugar
1 TB Rose-water
1/2 oz Caraway seeds
1 lg. Egg; beaten
8 oz Plain flour
Extra rose-water & caster sugar for glaze
Preheat the oven to 350=F8F / 180=F8C / gas mark 4. Cream the butter, sugar=
and rose-water together, then mix in the caraway seeds, beaten egg and=
flour to form a soft dough. Knead on a lightly floured board, then take=
small walnut-sized pieces of dough and with your fingers form each into a=
roll, approximately 3/4-inch in diameter and 6-inch in length. Make into=
simple knots, plaits or rings and arrange on a lightly greased baking=
sheet. Brush with rose-water and sprinkle with caster sugar. Bake near the=
top of the oven for about 20 minutes, or until tinged with brown. (Knots=
and plaits will take longer to bake than simple rings, so don't mix shapes=
on a baking sheet.) Remove from the oven and cool on a wire rack. Store in=
an airtight tin. Delicious when served with syllabub.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)
___________________________________________________________________ You=
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