SC - jumbles or cracknels recipe needed

[Philip & Susan Troy]

Bonne of Traquair wrote:
 
> I don't mind a recipe with boiling. I'm planning on serving these along
> with a pea soup flavored with ginger (Recipe#1 in "the Medieval Kitchen,
> the Cretonee of new peas we discussed last month.)

Maybe someone has the Italian ciambole recipe posted and discussed a
while back on the cooks' list? That's probably the closest to a pretzel
you're going to find. As I recall it was a yeast dough (you might cheat
with bread flour) with little or no shortening, no sugar to speak of,
and a flavoring of anise or fennel seed.  

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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