REC:::Re: SC - Jumbles

[Seton1355 at aol.com]

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"