Fruit Jumbles
From Original White House Cookbook, 1887
Serves 6
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 201. The excerpt below is the record exactly as published.
five eggs well beaten, two' tablespoon- fuls of rose-water, three-quarters of a pound of almonds, blanched and chopped very fine, one teaspoonful of soda dissolved in boiling water. Cream butter and sugar ; stir in the beaten yolks the milk, flour, rose- water, almonds and, lastly, the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once. CAKES. 299 FRUIT JUMBLES. Two CUPS of sugar,, one cup of butter, five cupfuls of flour, flve eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda; cream the butter, add the sugar, cream again ; then add yolks of eggs, the milk, beaten whites and flour ; a little cinnamon, nutmeg, allspice and ground cloves and one-quarter of a pound of currants
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