Jumbles

Ingredients

• 1 lb of butter
• 1 lb of moist sugar
• 1 oz of ground ginger
• the grated rind and strained juice of a large lemon or two small ones
• sufficient treacle to mix the whole into a thin paste

Method

1. 1

   Mix butter until smooth, then add moist sugar, ground ginger, lemon rind, and juice.

2. 2

   Stir in treacle to form a thin paste.

3. 3

   Spread on baking-tins and bake in a moderate oven.

4. 4

   Cut into strips and roll around fingers.

5. 5

   Keep dry in biscuit-tins.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 172. The excerpt below is the record exactly as published.

lib. of moist sugar, loz. of ground ginger, and the grated rind and strained juice of a large lemon or two small ones. Stir in sufficient treacle to mix the whole into a thin paste. Spread this paste out on baking-tins, and bake in a moderate oven. When cooked, cut it at once into thin strips, and roll them round the fingers. When cold, keep the Jumbles dry in biscuit-tins. (4) Stir 2oz. of mixed spice into Gib. of flour, then rub in ljlb. of butter

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