Jumbles, II
From Cooks in clover, 1889
Mrs. C. Miller.
Presented as published in 1889. 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 Cooks in clover (1889), page 47. The excerpt below is the record exactly as published.
Jumbles, II. — Two cups of sugar, two eggs, one I cup of butter, half a cup of sweet milk, one tea- 1 spoon of soda in the milk. Mix as soft as you can roll it out. Flavor to taste. Mrs. C. Miller. Sugar Jumbles. — One cup of sugar, three table- spoons of water, two thirds of a cup of butter, two eggs, a little salt and nutmeg, two teaspoons of baking powder ; roll out, cut into cakes, sprinkle granulated sugar on the top, and bake in a quick oven. Mrs. E. F. Tomer. COOKS IN CLOVER. French Jumbles. — Two cups of sugar, half a cupS of butter, four cups of flour, three eggs, one tea- j spoon of cream-tartar. Roll out, bake, and sprinkle ) with sugar. Mrs. R. R. Bcrdan. ) I Cookies. — Half a cup of milk, one cup of butter
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