SC - jumbles or cracknels recipe needed

[Bonne]

I need a recipe for pretzels or cracknels or jumbles, preferably one of the
period recipes mentioned below (none of which I have access to). I knew that I
had seen these discussed on the list, but in the books I do have access to, I
can only find "To make Iambles" in "Sallets, Humbles and Shrewsbury Cakes" by
Ruth Beebe (at least, I think that is where this photocopy came from).  That
recipe doesn't include the boiling step, and flavors them with rosewater and
anise.  Now if that's the standard flavoring, so be it, but I'm hoping to find
something more pretzel-like and more savory. The only other thing I have found
is Cracknels flavored with fennel mentioned in the Fettiplace book, but no
recipe given.   

By the way, Cindy, this recipe requires flour that has been "dryed in an Oven"
and might be another use for the cooked flour you have.  Let me know if this
is a reference you don't have and I'll type it in for you if you'd like. 

Thanking you all in advance, 

Lady Bonne

>From the Florilegum page on pretzels
> Sabia wrote:
> > On Thu, 16 Oct 1997, Philip & Susan Troy wrote:
> >
> > > Funny you should mention jumbles in connection with pretzels: jumbles
> > > are, most traditionally, tied into a knot, or at least in a loop with
> > > overlapping ends, and they are boiled before baking, as many versions of
> > > the pretzel are.
> >
> > Is there a good place to look for documentation of pretzels or jumbles? 
> 
> As for jumbles, there's a recipe for them in one of the later medieval English sources, like from the 15th or 16th
> centuries, entitled 'to make iombols an hundred". It might be in Goud Kokery, from Curye on Inglysch, or perhaps the
> Proper Newe Booke of Cokerye. I'll see if I can find it. 
> 
> 
> Adamantius 


>From the Florilegum page on bread 
> Date: Sun, 7 Dec 1997 10:16:52 -0600 (CST)
> From: alysk at ix.netcom.com (Elise Fleming )
> Subject: SC - Re: Cracknels
> 
> Master Huon asked what cracknels were.  This is from _'Banquetting
> Stuffe'_, page 96-97, the chapter written by Peter Brears.
> 
> "Various other sponge-textured biscuits became popular during the
> seventeenth-century - the Naples biscuits, Italian biscuits, Prince
> biscuits, drop biscuits, almond biscuits, lemon biscuits, shell-bread,
> etc. - all made from combinations of ine flour, sugar, eggs, and
> various flavourings.  In addition, there were both cracknells and
> jumbals, which had originally been plunged into a pan of boiling water,
> from which, after a short time, they rose to the surface, were caught
> in a skimmer and only then transferred to the oven.  By the seventeenth
> century, however, the boiling process had been largely abandoned."
> 
> Brears then goes on to give a cracknell recipe from 1671, _The Compleat
> Cook_, which does not go through the boiling process.  I would suspect
> that you would need a recipe from a similar time period.  If I can find
> one, I will post it, but perhaps others have a recipe at hand???
> 
> Alys Katharine
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