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Jumbles

From San Rafael cook book, 1906, 1906

Serves 5

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 77. The excerpt below is the record exactly as published.

JUMBLES— Mrs. McMahon. 1 cup of sugar; butter size of an egg; mix to cream; add 1 cup of flour, and molasses enough to mix it. Drop in buttered pans and bake. When done and while hot, roll over a round stick the size of a broom handle. JUMBLES— Mrs. Grandjean. ;l lb butter creamed with 1 It sugar, five eggs 1 at a time, I14 lbs. flour. Flavor with nutmeg, drop in little heaps on baking sheet. Mod- erate oven. CAKES, COOKIES, DOUGHN UTS, ETC.- 1)7 JUMBLES — Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, 3 cups flour, 1 teaspoon grated nutmeg, 3 eggs, 1 tablespoon rose water. Cream butter and sugar, add beaten eggs, flavoring and flour gradually. Sprinkle board with gran- ulated sugar and roll out % of an inch thick. Cut with Ifirge cutter, put in greased pan, and bake in moderate oven, until edges are slightly hrown. Keep in air tight box to preserve crispness. HERMITS— Mrs. Geo. M. Dodge. 1% cups sugar, 1 cup butter, 3 eggs, 1 tablespoon sour cream, 14 of a teaspoon soda dissolved in a very little boiling water, 1 teaspoon each of cinnamon and cloves, 1 cup chopped raisins, 1 cup chopped walnuts, and some citron if liked. Mix with sufficient flour to roll; cut out as cookies, and bake in a moderate oven. Excellent, and will Iceep some time. HERMIT COOKIES— Mrs. W. G. Corbaley. 1 cup of chopped raisins. 1 cup of butter. ] cup of su.gar, % cup of molasses, 2 eggs, 2 tablespoons sour milk, 1 teaspoon each of soda, cinnamon, cloves and 1 nutmeg; flour to roll. CROQUETS — Mrs. Grandjean. , 1 lb flour, wet with milk, % lb butter, % lb sugar
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