16 - To make Jumbolls
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by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "16 - To make Jumbolls". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

16 - To make Jumbolls. Take half a pound of Almonds being beaten to a paste with a short cake being grated, and 2 eggs, 2 ounces of carroway seeds, being beaten, and the juice of a Lemmon: and being brought into paste, roule it into round strings: then cast it into knots, and so bake it in an oven and when they are baked, ice them with Rose-water and Sugar, and the white of an egge being beaten together, then take a feather and gild them, and put them again into the oven, and let them stand in a little while, and they will be iced cleane over with a white ice: and so boxe them up, and you may keep them all the yeare.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:16>. Accessed on June 3, 2020, 4:39 am.

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