SC - Bread

[Reia M. Chmielowski]

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 
>-- Phil & Susan Troy, troy at asan.com

Found the following in my collection. Enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Jumbles or Knot Biscuits “Jumbles a hundred” - (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
	“Take 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 350øF / 180øC / 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)

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