Jumballs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for frying
for glaze
Instructions (6)
  1. Make a light paste with a pound of fine flour, a pound of fine powder-sugar, and whites of eggs beat fine.
  2. Add half a pint of cream, half a pound of fresh butter melted, and a pound of blanched almonds beat small.
  3. Knead them all together thoroughly with a little rose-water.
  4. Cut out your jumballs in what figures you fancy.
  5. Either bake them in a gentle oven, or fry them in fresh butter.
  6. Melt a little butter with a spoonful of sack, and throw the sugar all over the dish.
Original Text
To make Jumballs. TAKE a pound of fine flour, and a pound of fine powder-sugar, make them into light paste, with whites of eggs beat fine; then add half a pint of cream, half a pound of fresh butter melted, and a pound of blanched almonds beat small. Knead them all together thoroughly, with a little rose-water, and cut out your jumballs in what figures you fancy; and either bake them in a gentle oven, or fry them in fresh butter, and they make a pretty side or corner dish. You may melt a little butter with a spoonful of sack, and throw the sugar all over the dish. If you make them in pretty figures, they make a fine little dish.
Notes
—