[Sca-cooks] To make Jumballs

[johnna holloway]

Another recipe for Jumballs from--
Archimagirus anglo-gallicus that offers comparison.

It's found on page 75:

119. Another way of Jumballs

To halfe a pound of sugar, eight egges, four yolks,
as much butter as an egge, being washed in Rose-water,
and fine flower as much as your direction shall see fit to
make it a paste, and so worke it, and knead it well
together with an ounce of Anniseeds, and
Coriander, so roule and make them up in knots,
and butter the plats, and bake them,
heat the Oven hot as for Manchet.

The two recipes follow each other. The one quoted below
is on pages 74-75 and precedes this one.

Johnnae llyn Lewis Johnna Holloway



johnna holloway wrote on Sunday 2/2
>
> Jumbals vary widely from source to source and recipe
> to recipe. snipped
> Johnnae llyn Lewis  Johnna Holloway
>
> Anne duBosc wrote:
> >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
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