Almond Jumbles

Ingredients

• 1 lb of sweet almonds
• 6 oz of caster sugar
• one well-beaten egg
• a small quantity of milk

Method

1. 1

   Blanch and pound almonds, mix with flour, sugar, and egg, moistening with milk if necessary.

2. 2

   Drop mixture on a baking-sheet and bake in a brisk oven, dusting with caster sugar when cooked.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 173. The excerpt below is the record exactly as published.

a small quantity of milk with the paste. Dredge caster sugar over a table, lay the paste on it, roll out as thinly as possible, cut into rounds with a tin cutter about 3in. in diameter, and bake. When done, curl them, and set to cool. (10) Put Jib. of butter into a saucepan with Jib. of treacle and set it over the fire until melted ; put lib. of finely-sifted flour in a basin with Joz. of ground ginger and 6oz. of brown sugar, mix in gradually the treacle and dissolved butter, and work the whole until quite smooth. Boll the dough out as thinly as possible, cut it into rounds, lay them on a baking- sheet, and bake quickly, curling them before cooling. (11) Mix Jib. of flour and Jib. of sugar into a smooth paste with a sufficient quantity of well-whisked whites of eggs, then work in 4oz. of butter, Jib. of blanched and pounded sweet almonds, and 1 teacupful of milk. When well worked and quite smooth, form the paste into thin cakes, and bake in a slow oven. Curl, and keep them in biscuit-tins. Pried Jumbles. — Warm Jib. of butter till quite soft, and beat it to a cream with Jib. of powdered white sugar. Beat up the yolks of two eggs with 1 gill of milk and 1 saltspoonful of bicarbonate of soda dissolved in it, then beat eggs and milk into the creamed butter and sugar, with a seasoning of grated nutmeg ; mix in quickly and lightly the whites of two eggs beaten to a stiff froth, and stir in very quickly sufficient flour to make a soft dough, first mixing with the flour 1 dessert-spoonful of cream of tartar. Boll the dough out quickly to about lin. thick, cut it into small cakes, and fry at once in boiling lard. Lay them on kitchen-paper to drain, dredge powdered white sugar over, and serve hot. Norfolk Jumbles. — (1) Blanch and pound Jib. of sweet almonds with five or six bitter ones, moistening them occasionally while pounding with a few drops of rose- or orange-flower water. Bub Jib. of butter until smooth in Jib. of flour, mix the almonds with the flour, also 6oz. of caster sugar, and one well-beaten egg

Cook this with the app: pantry check, scaling, and the assistant.