Currant Jumbles
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Great for afternoon tea.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 13. The excerpt below is the record exactly as published.
CURRANT jumbles still give de- light to children (and to grown- up children as well), as an ac- companiment to a cup of afternoon tea. 46 Beat a cupful of butter to a cream, then beat in two cupfuls of sugar and add two well beaten eggs, and, finally, three scant cupfuls of flour in which have been stirred two heaping teaspoonfuls of baking-powder and half a teaspoonful of salt. The dough should be stiff enough to roll thin. Sprinkle the tops of the jumbles with currants and peanuts chopped fine and a little granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.