Almond Jumbles
From Temperance cook book, 1887
Serves 24
You may substitute grated cocoanut for almonds.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 113. The excerpt below is the record exactly as published.
ALMOND JUMBLES. Two cupf uls of powdered sugar, three cupfuls of flour, one-half cup of butter, one cup of sour milk, five e*ggs, one tablespoonful of rose water, three-fourths pound of blanched and chopped almonds, one teaspoonful of soda, dissolved in warm water. Cream butter and sugar, stir in the beaten yolks, the milk and flour, the rose water and the almonds; lastly, the beaten whites. Drop in rings, on buttered paper, and bake quickly. You may substitute grated cocoanut for almonds. BOSTON CREAM CAKES. One-half pint of boiling water, two-thirds cup of butter, five eggs
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