To make Jumballs
PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic
DESCRIPTION: A cookie recipe
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.
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002 James L. Matterer
ALL GODE COOKERY RECIPES