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<DIV><SPAN class=969060701-03072003><FONT face=Arial size=2>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?)</FONT></SPAN></DIV>
<DIV><FONT face=Arial size=2><SPAN
class=969060701-03072003></SPAN></FONT> </DIV>
<DIV>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT face=Arial size=2>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.
</FONT></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>----</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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. </FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>5 eggs</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>125 g caster
sugar</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>3 cups flour</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>1 tsp aniseed</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>Rosewater</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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.
</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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:</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>1. short time
boiling, 15 min at 180 degrees</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>2. long time
boiling, 15 min cooking at 180 degrees</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>3. short time
boiling, 45 min cooking at 150 degrees</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>4. long time boiling, 45
min at 150 degrees</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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. </FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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.</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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!</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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!)</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>Anyone else out there played
with this recipe or have thoughts/suggestions?</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2></FONT></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>Kiriel</FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><SPAN
class=969060701-03072003><FONT face=Arial size=2>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. </FONT></SPAN></P></DIV>
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