SC - jumbles or cracknels recipe needed
WOLFMOMSCA at aol.com
WOLFMOMSCA at aol.com
Thu Mar 25 04:06:06 PST 1999
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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