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<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Actually, the technique you describe
sounds just like how my mom used to do home-made bagels- boil, then into the
oven (she used a recipe with potato water, and no anise seed<span class=GramE>..)</span><o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>They were chewier than regular
bread/biscuits, but not nearly as stiff or dense <o:p></o:p></span></font></p>
<p class=MsoNormal><span class=GramE><font size=2 color=navy face=Arial><span
style='font-size:10.0pt;font-family:Arial;color:navy'>as</span></font></span><font
size=2 color=navy face=Arial><span style='font-size:10.0pt;font-family:Arial;
color:navy'> the commercial bagels from the store. Just my .02 lira<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Betsy<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Tahoma><span
style='font-size:10.0pt;font-family:Tahoma'>-----Original Message-----<br>
<b><span style='font-weight:bold'>From:</span></b>
sca-cooks-bounces@ansteorra.org [mailto:sca-cooks-bounces@ansteorra.org] <b><span
style='font-weight:bold'>On Behalf Of </span></b>Robyn.Hodgkin@affa.gov.au<br>
<b><span style='font-weight:bold'>Sent:</span></b> Wednesday, July 02, 2003
8:52 PM<br>
<b><span style='font-weight:bold'>To:</span></b> sca-cooks@ansteorra.org<br>
<b><span style='font-weight:bold'>Subject:</span></b> [Sca-cooks] iombils</span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'><o:p> </o:p></span></font></p>
<div>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>Has anyone experimented with
Jumbals, specifically the ones in Food and Cooking in 16th Century Britain
History and Recipes. (theoretically out of The good Huswife's Jewell book 2;
anyone got the original?)</span></font><o:p></o:p></p>
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<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
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<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>To make Iombils a hundred: Take
twenty Egges and put them into a pot both the yolks & 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, and make a hard paste
thereof, and then with Anniseeds moulde it well, and make it in little rowles
beeing long, and tye them in knots, and wet the ends in Rosewater, then put
them in a pan<span style='mso-spacerun:yes'> </span>of seething water,
but in one warm, then take them out with a Skimmer<span
style='mso-spacerun:yes'> </span>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. </span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>----</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>I gave these a bit of a bash last
night. I tried to make the recipe proportional to the original (I didn't
want 100 of them, so quartered the recipe). The jumbals I made were
probably smaller than the recipe had in mind, as I got about 40 out of the
recipe, which should have made 25. </span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>5 eggs</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>125 g caster sugar</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>3 cups flour</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>1 tsp aniseed</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>Rosewater</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>I beat the eggs till fluffy, added
the sugar while still beating, then slowly sifted in the flour. Adding the
aniseeds I mixed the dough by hand and formed into knots. These had their
ends dunked in rose water and put in a pot of slowly boiling water. </span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>Once they rose to the top, I
let them drain on a cloth, and then put them into the oven. I did a bit
of experimenting with these stages, trying the following combinations:</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>1. short time boiling, 15
min at 180 degrees</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>2. long time boiling, 15
min cooking at 180 degrees</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>3. short time boiling, 45
min cooking at 150 degrees</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>4. long time boiling, 45 min at
150 degrees</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>They were very interesting to cook -
the dough went all rough in the boiling water and didn't look too good.
However once in the oven, under methods 1, 2 and 3 they swelled up again
making very smooth, almost shiny surfaced knots. Under method 4 they
didn't get as smooth. </span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>They looked cute. The
taste is quite nice too, though nothing to write home about.
But texturally they were all problematic. They were dense and chewy,
and I am glad I didn't make them any larger. If cooked for a longer time,
either at low or higher heat, they did go sort of harder on the outside; the
long slow cooking giving them a more even brown colour. But the insides
didn't improve really; less chewy but hard and dry and dense. I even
tried making a full sized one, but that was still overly dense and chewy.</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>I decided to re-cook some of the
chewier ones so that the final products are quite hard. They will
be ok as dunking biscuits (cookies for the US readers), but I certainly am not
willing to serve them to anyone outside my family!</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>I cannot think of anything I could
do that would change/improve the recipe without transforming it to the point
where they don't resemble the original recipe any more. (a la "to the
Queens taste" where they are transformed into a sort of fritter!)</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>Anyone else out there played with
this recipe or have thoughts/suggestions?</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=3 face="Times New Roman"><span
style='font-size:12.0pt'> <o:p></o:p></span></font></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>Kiriel</span></font><o:p></o:p></p>
<p class=MsoNormal style='margin-left:.5in'><font size=2 face=Arial><span
style='font-size:10.0pt;font-family:Arial'>ps. Mind you I also made
Bizcochos from Bridhid's translation from Granado and they worked a
treat!!! I will post up redaction and pics on my website soon. I also did
Markham's "finer Jumbals" and they were great too. </span></font><o:p></o:p></p>
</div>
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