REC:::Re: SC - Jumbles
Seton1355 at aol.com
Seton1355 at aol.com
Tue Feb 27 12:15:21 PST 2001
JUMBALS (TO THE QUEEN?S TASTE P 95)
½ cup Sugar
2 egg yolks
2 egg whites
½ cup Flour
4 tbspns butter, melted and cooled to warm
1 ½ tspn rose water
¾ cup ground almonds
1-2 tspn 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 ½ 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
½ c Sugar 2 Egg whites
1 Egg yolk 1/2 c Sifted flour
4 tb Butter; melted and cooled 1 1/2 ts Rose water
3/4 c Blanched almonds; coarsely -ground
1-2 ts 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"
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