Jumbles
From The spirit of cookery, 1895
Jumbles were thin cakes made in various shapes, popular in the 19th century.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 429. The excerpt below is the record exactly as published.
Jumbles: under this name pass confections of varj'ing degrees of complication, as the name, signifi-ing confused mixture, seems to indicate. Early in the present centiir}' jumbles were thin cakes made of equal parts of flour and sugar, with a little yolk flavoured with rose-water
Cook this with the app: pantry check, scaling, and the assistant.