|Jumbals and Tea|
Jumbals– Mrs. Hollingsworth
3 lbs. flour, 2 lbs. of butter, 2 lbs. of Sugar, 6 eggs well beat, 6 spoonfuls of rose, or peach water; then rolled in sifted sugar. Spread them on a buttered paper and bake them in rings in a gentle oven.
Jumbles Recipes in History
|R. Smith, Court Cookery, or the Compleat English Cook (London, 1725)|
|E. Moxon, English Housewifery (Leedes, 1764)|
Early American Recipes for Jumbles
|E. Leslie, Directions for Cookery (Philadelphia, 1840)|
|M. Henderson. Practical Cooking and Dinner Giving (New York, 1877)|
|F. Gillette. White House Cook Book (Chicago, 1887)|
Jumbals - Modern Recipe Adaptation
Yield: About 28 1-Ounce Cookies
- 1/2 Pound or 2 Sticks Butter, Softened
- 1 Cup Granulated Sugar
- Yolks of 2 Large Eggs
- 1 Teaspoons Rose Water, Orange Flower Water or Vanilla (or, to taste)
- 3 Cups All-Purpose Flour
- Confectioner's Sugar for Tops
- In a large mixing bowl, combine the butter and sugar. Add the egg yolks and flavoring and mix with an electric mixer until light and fluffy.
- Add the flour and mix.
- Wrap the dough in 4 separate parcels in plastic wrap and refrigerate for at least 60 minutes. While the dough is resting, heat the oven to 350º F.
- On a floured surface, shape the dough into 6-8 inch long logs and then shape into circles or twists.
- Bake for 12 minutes
- Dust with confectioner's sugar. Serve warm or cold.
- Oxford English Dictionary