Jumbles

Ingredients

• Half-cup butter
• three quarters of a cup of sugar
• one heaping cup flour
• two eggs (the yolks only)
• two tablespoonfuls sherry
• extract of rose to taste

Method

1. 1

   Beat the yolks, cream the butter and sugar; mix these, and add the flour and the flavoring.

2. 2

   Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other.

3. 3

   Stick a raisin, a slip of citron, or a blanched almond on top of each.

4. 4

   Bake in a steady oven to a pale yellow.

5. 5

   Do not brown.

6. 6

   While still warm, loosen them from the pan with a sharp knife, as they become very brittle when cold.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.

Jumbles. Veal Hamburg Steaks, — One pound lean veal, chopped fine ; two teaspoonfuls onion juice ; salt and pepper to taste. Mix all well, form with the hands into flattened cakes, 163 WHAT TO EAT — HOW TO SERVE IT and broil over a clear fire. Lay on each a half-teaspoonf ul of maitre d^Tidiel butter, or a bit of butter the size of a hickorv nut, first squeezing a few drops of lemon juice on the meat. Let them stand covered a minute be- fore serving. Jumlles, — Half-cup butter, three quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), two tablespoonfuls sherry, extract of rose to taste

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