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Jumbles
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 47. The excerpt below is the record exactly as published.
JUMBLES, NO. i. 1 lb. sugar % lb. butter 6 eggs }4 pt. milk 2 lbs. flour %oz. baking powder vanilla flavor Cream butter and sugar; add eggs, flavor and flour. Dress on greased pans in rings, or in form of S; or use a jumble forcer, which is a very handy machine. Bake in medium h^at. 337— NEW YORK JUMBLES, NO. 2. 1% lb. sugar, i^lb. butter, i pt. eggs, i pt. yolks, 2}^ lbs. flour, ij^ oz. baking powder, vanilla flavor. Mix same as No. 336. 338— JUMBLES. I lb. sugar i lb. butter 2 lbs. flour 10 eggs lemon or vanilla flavor
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