[Sca-cooks] To make Jumballs

[Robert Downie]

The others appear to be diferent recipes altogether:

The redaction in _Sallets Humbles and Shrewsbury Cakes_:
Original recipe from John Murrell's _A Delightful Excercise for Ladies and Gentlewomen_
Take 8 ounces of flower dryed in an oven, foure ounces of hard sugar beaten and cerst, one of aniseede being dried and rubbed between youre hands, the dust taken cleane out, mixe all these together with the whites of 2 newly laid egges, and as much damaske-rose-water as will worke it with a good temperate past, then roule it in long roules as big as your little finger, then cast it into Letters of Knots of what fashion you please, so pricke is with a needle and bake it in an oven
upon white papers as hot as for manchet, and in a quarter of an houre they will bee enough, and then box them and keepe them dry all the yeare long for your use, and let them not bee browne in any case.
Anne duBosc wrote:

The redaction from _Banquetting Stuffe_:
Original from Arcana Fairfaxiana Manuscripta, facsimile edn.1980, p 65 Henry Fairfax
Take 12 yolks of eggs, & 5 whites, a pound of searced sugar, half a pound of butter washed in rosewater, 3 quarters of an ounce of mace finely beaten, a little saly dissolved in rosewater, half an ounce of caroway-seeds, mingle all theise together with as much flower as will work it up in paste, & soe make it in knotts or rings or what fashion you please.  Bake them as bisket-bread, but upon pie plates.

Faerisa

> --
> [ Picked text/plain from multipart/alternative ]
>
> From: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658
> To make Jumballs.
> Take a pound of fine flower, a pound and a half of sugar beaten and searsed, six egs, taking away two egs, two or three spoonfuls of rose-water, two spoonfuls of cream. Put your egges, cream, and rose-water together, and put them over the fire, and stirre it till it be something hot, then mingle the flower and sugar, and that together, and make paste of it somewhat stiffe, then put in a pretty quantity of anniseeds being rubbed and fanned clean, and so make them up in Jumballs.
>
> I would disagree strongly with the redactions given below.  The original given above clearly states to mix the dry ingredients, and the liquid ingredients separately, to heat the liquids, then mix into the dry.  It says nothing about beating the egg whites and folding them into the dry ingredients, then adding the cream and rosewater.  This would make a rather noticeable difference in the texture of the finished cookies.  It also does not mention butter, mace, or caraway at all.
>
> Mordonna
>