A Boke of Gode Cookery Presents

Another way of Jumballs

PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic

DESCRIPTION: A cookie recipe

Another way of Jumballs.

To halfe a pound of sugar, eight egges, four yolks, as much butter as an egge, being washed in Rose-water, and fine flower as much as your own discretion shall see fit to make it a paste, and so work it, and knead it well together with an ounce of Anniseeds, and Coriander, so roule and make them up in knots, and butter the plats, and bake them, heat the Oven hot as for Manchet.

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