SC - (OOP)Paleolithic

[Oughton, Karin (GEIS, Tirlan)]

In a message dated 3/24/99 1:28:01 PM Eastern Standard Time, Bonne writes:

<<  need a recipe for pretzels or cracknels or jumbles >>

Gervase Markham, The English Hous-wife, 1615

To make finer Jumbals   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 wuarter 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.

Redaction:

1/2 c. sugar
2 egg whites
1 egg yolk
1/2 c. sifted flour
4 Tbsp butter, melted and cooled to warm
1 1/2 tsp rosewater
3/4 c. blanched almonds, coarsely ground
1-2 tsp anise and/or coriander seeds

Whip sugar & egg whites until mixture is consistency of heavy cream.  Add egg
yolk, flour, butter, and rosewater.  Blend thoroughly.  Stir in almonds.  Drop
batter from a teaspoon (for round cookies) or squeeze dough through a pastry
tube into shapes onto a well-greased lightly flooured cookie sheet at least 1
1/2 inches apart.  Sprinkle tops with anise and/or coriander seeds.  Bake at
400 for 12 minutes, or until jumbals are golden brown around the edges.
Remove from baking sheet immediately and cool on a wire rack.

Walk in peace,
Wolfmother
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