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16 - To Make Jumbolls


This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

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.

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