Jumbles

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

the rinds of two lemons ↝ Lemon, raw [Citrus fruits]
as much more as will make up a pound in weight ↝ Sugar, NFS [Sugars and honey]
one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six ounces of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Grate the rinds of two lemons.
Dry the grated rinds and reduce them to powder.
Sift the lemon rind powder and mix it with an equal amount of sugar to make up one pound in total weight.
Mix the sugar and lemon rind powder with one pound of flour, four well-beaten eggs, and six ounces of warm butter.
Drop the mixture onto buttered tins.
Bake the jumbles in a very slow oven for twenty to thirty minutes.
The jumbles should be pale but perfectly crisp.

Original Text

JUMBLES.

Rasp on some good sugar the rinds of two lemons; dry, reduce it to powder, and sift it with as much more as will make up a pound in weight; mix with it one pound of flour, four well-beaten eggs, and six ounces of warm butter: drop the mixture on buttered tins, and bake the jumbles in a very slow oven from twenty to thirty minutes. They should be pale, but perfectly crisp.

Notes

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