SC - Religious Holidays - OT

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JUMBALS  (TO THE QUEEN?S TASTE P 95)

1 / 2 cup Sugar
2 egg yolks
2 egg whites
1 / 2 cup Flour
4 T butter, melted and cooled to warm
1  1 / 2 tsp  rose water
3 / 4 cup ground almonds
1-2 tsp of either anise or coriander seeds

1.   Whip sugar and egg whites until mixture is the consistency of heavy cream
2.   Add egg yolk, flour, butter, and rose water.   Blend throughly
3.   Stir in almonds
4.   Drop batter onto well greased cookie sheet and leave at least 
       1   1 / 2 inches  between jumbals
5.   Sprinkle tops with anise or coriander seeds
6.   Bake at 400F for about 12 minutes or until Jumbals are golden brown

Jumbals

1 / 2  C  Sugar                 
2    Egg whites
1    Egg yolk                   
1 / 2 C  Sifted flour
4 T Butter; melted and cooled       
1 1 / 2  tsp Rose water
3 / 4  C  Blanched almonds; coarsely  -ground
 1-2 tsp anise or coriander -seeds
 
To make finer Jumbals
To make Jumbals more fine and curious than the former, and deerer 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 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.--Gervase Markham, The English Hous-wife
  
  It is thought that the word *jumbal* is derived from *gemel*, a finger
  ring popular at the time, which could be divided into two separate loops.
  Jumbals were traditionally shaped as interlacing loops or in fancy knot
  patterns, but were not always made of rolled dough as the recipe [above]
  instructs.  If you wish, squeeze this batter through a pastry tube to
  create your own fanciful shapes.  But the round cookie with its golden
  brown edge tastes just as good.
  
  1.  Whip sugar and egg whites with electric or hand beater about 2 minutes
        or until mixture is the consistency of heavy cream.
  2.  Add egg yolk, flour, butter, and rose water.  Blend thoroughly.
  3.  Stir in almonds.
  4.  Drop batter from a teaspoon onto a well greased, lightly floured  
cookie sheet.                
Leave at least 1 1 /2  inches between jumbals.
  5.  Sprinkle tops of jumbals with anise or coriander seeds.
  6.  Bake at 400F about 12 minutes or until jumbals are golden brown around 
edges.
  7.  Remove jumbals from baking sheet immediately and place them on rack to  
cool.
  
 
 from To The Queen's Taste by Lorna J. Sass
  "Desserts"

Jumbled or Knotted Biscuits

"To make Iombils a hundred:  
Take twenty Egges and put them into a pot both the yolkes & the white, beat 
them wel,
 then take a pound of beaten suger and put to them, and stirre them wel 
together, 
then put to it a quarter of a peck of flower, amd make a hard paste thereof, 
and then with Anniseeds moulde it well, ane make it in little rowles beeing 
long, and tye them in knots, and wet the ends in Rosewater, then take them
into a pan of seething water, but even in one waum, then take them out with a 
Skimmer and lay them in a cloth to drie, this being don lay them in a tart 
panne, the bottome beeing oyled, then put them into a temperat Oven for one 
howre, turning them often in the Oven."



JUMBLED OR KNOTTED BISCUITS (TUDOR)
2              eggs             
4 oz           sugar
1 Tbsp     anis seed or caraway     
6 oz           plain flour

Beat the eggs in a 2 pint basin then beat in the sugar, the anis seed or 
caraway and     finally the flour, thus forming a stiff dough.  
Knead the dough on a lightly floured board and form into rolls approximately 
3 / 8 " in  diameter by 4" in length. 
 Tie each of these in  a simple knot and plunge them, five or six at a time, 
into a pan of   boiling water where they will immediately sink to the bottom. 
 After a short time dislodge the knots from the bootom of the pan with a 
spoon so that   they float and swell for a minute or two.  
Then lift the knots out with a perforated spoon and allow them to drain on a 
clean tea   towel laid over a wire rack.  
Arrange the knots on lightly buttered baking sheets and bake for 15 minutes 
at 350F     then turn the knots over and return to the oven for 10-15 minutes 
until golden.