Jumballs (old recipe). — J Ib. of butter, the same
quantity of white sugar, i Ib. of flour, 3 oz. of almonds,
3 eggs, and a little lemon peel. Melt the butter in a pan,
beat the sugar into it, break the yolks of the eggs into it,
pound the almonds after they are blanched, and put with
the flour and lemon peel into the pan, mix together, and
make of the mixture coiled snakes, which bake. From
' Out in the Forty-five,' a tale of the last century. N.B.—
The rolled ginger cakes called jumballs in London are not
the old English sweetmeat of that name.
Gumballs (another old recipe). — Take i Ib. of butter,
lay it all night in rosewater. When you use it take it
out and rub it in i Ib. of flour, then take 3 eggs with 2 of
the whites and a good spoonful of barm. Mix it into
RECIPES, OLD AND NEW 257
a paste. Roule it up in sugar, and tye it up in knots to your
fancy. Go bake it on tin pans.
Almond Jumballs (old recipe). — Blanch \ Ib. of almonds,
and beat them with a spoonfull of rosewater. Then take
i Ib. of sugar finely beaten, and sift a spoonfull of flower and
the whites of 2 eggs, beat in by degrees to your almonds,
and when 'tis well mixt, put it on your fire in a skillett; lett
it boyle, but be sure you keep stirring it all the while or else
it will burn. Then take it off and put it in a mortar again,
and beat it till it comes to a perfect paste. Then rowl it
out in long rowls and turn it in what formes you please.
Bake them on wafer-paper in your oven, and when they rise
take them out and lett them stand a little while, then putt
them in again and lett them stand till they are enough.
Lett not the oven be too hott. You must put in some
coriander seed ; put the flower in last.
Jumballs of Apricocks or Plums (old recipe). — Bruise
the fairest apricocks in a dish and sett it on your fire, turn
it and stirr it till it is as stiff as dow (dough). Then rowl it
in balls and lett it lie all night. Then work some sifted
sugar with your apricock paste, then lay it out in pretty
fanceys and dry them on paper in a stove.
A Rich Currant Cake (old recipe). — To a quartern and a
half of fine flour add 6 Ibs. of currants well picked, washed,
and dried, i oz. of cloves and mace, a little cinnamon, 2
grated nutmegs, i Ib. of white sugar, some candied lemon,
orange, and citron cut in thin pieces ; i pint of sweet wine,
a little orange-flower or rosewater, i pint of yeast, i quart
of cream, 2 Ibs. of butter melted, and poured into the
middle of the flour. Then strew some flour over the butter
and let it stand half an hour before the fire. After which
R
258 OUR VIANDS
knead it well together, and put it before the fire to make it
rise. Work it up very well ; put the mixture into a round
tin, and bake two hours and a half in a gentle oven.
Our viands
1893Page 128
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Jumballs (old recipe). — J Ib. of butter, the same
quantity of white sugar, i Ib. of flour, 3 oz. of almonds,
3 eggs, and a little lemon peel. Melt the butter in a pan,
beat the sugar into it, break the yolks of the eggs into it,
pound the almonds after they are blanched, and put with
the flour and lemon peel into the pan, mix together, and
make of the mixture coiled snakes, which bake. From
' Out in the Forty-five,' a tale of the last century. N.B.—
The rolled ginger cakes called jumballs in London are not
the old English sweetmeat of that name.
Gumballs (another old recipe). — Take i Ib. of butter,
lay it all night in rosewater. When you use it take it
out and rub it in i Ib. of flour, then take 3 eggs with 2 of
the whites and a good spoonful of barm. Mix it into
RECIPES, OLD AND NEW 257
a paste. Roule it up in sugar, and tye it up in knots to your
fancy. Go bake it on tin pans.
Almond Jumballs (old recipe). — Blanch \ Ib. of almonds,
and beat them with a spoonfull of rosewater. Then take
i Ib. of sugar finely beaten, and sift a spoonfull of flower and
the whites of 2 eggs, beat in by degrees to your almonds,
and when 'tis well mixt, put it on your fire in a skillett; lett
it boyle, but be sure you keep stirring it all the while or else
it will burn. Then take it off and put it in a mortar again,
and beat it till it comes to a perfect paste. Then rowl it
out in long rowls and turn it in what formes you please.
Bake them on wafer-paper in your oven, and when they rise
take them out and lett them stand a little while, then putt
them in again and lett them stand till they are enough.
Lett not the oven be too hott. You must put in some
coriander seed ; put the flower in last.
Jumballs of Apricocks or Plums (old recipe). — Bruise
the fairest apricocks in a dish and sett it on your fire, turn
it and stirr it till it is as stiff as dow (dough). Then rowl it
in balls and lett it lie all night. Then work some sifted
sugar with your apricock paste, then lay it out in pretty
fanceys and dry them on paper in a stove.
A Rich Currant Cake (old recipe). — To a quartern and a
half of fine flour add 6 Ibs. of currants well picked, washed,
and dried, i oz. of cloves and mace, a little cinnamon, 2
grated nutmegs, i Ib. of white sugar, some candied lemon,
orange, and citron cut in thin pieces ; i pint of sweet wine,
a little orange-flower or rosewater, i pint of yeast, i quart
of cream, 2 Ibs. of butter melted, and poured into the
middle of the flour. Then strew some flour over the butter
and let it stand half an hour before the fire. After which
R
258 OUR VIANDS
knead it well together, and put it before the fire to make it
rise. Work it up very well ; put the mixture into a round
tin, and bake two hours and a half in a gentle oven.