Is this better?:::Re: REC:::Re: SC - Jumbles
Seton1355 at aol.com
Seton1355 at aol.com
Wed Feb 28 19:13:07 PST 2001
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.
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