SC - Jumbals

[Decker, Terry D.]

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.

Bear

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)

Whip 1/2 cup sugar with egg whites to form a heavy liquid.
Sift remaining flour and sugar together.  Cut the butter in until the
mixture crumbs.
Stir egg yolk, rosewater, and cream into the crumbs.
Stir in the egg whites and sugar and the ground almonds.
Stir in the ground anise or coriander seed if desired.
Form loops, fancy knot patterns, or plain round cookies on a baking sheet
covered with baker's parchment.
Bake at 400 degress F. for 12 minutes or until the edges turn brown.
Remove from the oven and cool on a rack.

Notes:  Rather than using ground anise or coriander seed, anise or coriander
seeds can be sprinkled on the cookies before baking.

Jumbals are not as sweet as modern cookies and the spices rather than the
sugar provide most of the flavor.