Jumbals
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 41. The excerpt below is the record exactly as published.
Jumbals: — Take the whites of three eggs, beat them well, and take off the Early Receipts. 129 froth ; then take a little milk, and a little flour, near a pound, as much sugar sifted, a few carraway-seeds beaten very fine
Cook this with the app: pantry check, scaling, and the assistant.