SC - Jumbals

[Stefan li Rous]

Bear said: 
> I've added to the notes on the Protectorate Feast recipes and I will post
> them individually to the list.  I'll also send Stefan the full revised text
> of the feast booklet for the Florilegium.

Got it. Thanks, Bear. Even though much of this is probably already in the
Florilegium, I will add this I think, since this collects it all together
in one feast.

A question, which occurred to me when I first read your booklet. See folks,
you do have an effect...
 
> Jumbals
> 
> 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 an Egge, half a quarter 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, add a few dryed Anniseeds finely
> rubbed, and strew then into the paste, and also Coriander seeds.
> 
> 				Gervase Markham
> 				The English Hous-wife, 1615
> 
> 1 cup sugar
> 1 1/2 cups flour
> 2 egg whites
> 1 egg yolk
> 1/2 cup butter
> 2 oz. coarsely ground blanched almonds
> 1/3 cup cream
> 1 teaspoon rosewater
> 1 teaspoon ground anise or coriander seed (optional)

Why did you arrive at 1 cup sugar and 1 1/2 cups of flour? When the
original recipe seems to call for the same amount of flour as sugar?
Or am I getting tripped up by the volume measure vs. the wieght measure?
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****