DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1770-1790

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Recipe 22-23

22. Jumbals
Take half a pound of fresh Butter, wash it in Water & then in Rose Water, then take half a pound of Powder Sugar, 3 eggs a little Coriander Seed & 3 quarters of a pound of Flower one Grain of Musk, spread your Butter in an Earthen Dish, then put in your Sugar, Eggs, & Seeds, your Musk must be bruised among your SugarStill all these very well together then put in your Flower A Spoonfull at a time, till all is well mixt, then strew fine Sugar on the Table, rowl & make 'em in what form you please
23. A Wood Street Cake
Take 4 pound of Flower 3 pound of Currans, one pound of Raisins ston'd & Shred, what Spice or Sweet meat you please a quarter & half of fine sugar, a quart of good Cream & a pound of Butter melted together A pint of Ale Yeast a quarter pint of Sack, the Yolks of ten eggs & the whites of three well beaten, mix all together with your hand, but dont knead it for it makes it heavy, Your Currans must be put in last, which must be very dry & warm, let it stand to rise in a warm cloath Lefs than an hour will bake it.

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22. Jumbals Take half a pound of fresh Butter, wash it in Water & then in Rose Water, then take half a pound of Powder Sugar, 3 eggs a little Coriander Seed & 3 quarters of a pound of Flower one Grain of Musk, spread your Butter in an Earthen Dish, then put in your Sugar, Eggs, & Seeds, your Musk must be bruised among your SugarStill all these very well together then put in your Flower A Spoonfull at a time, till all is well mixt, then strew fine Sugar on the Table, rowl & make 'em in what form you please 23. A Wood Street Cake Take 4 pound of Flower 3 pound of Currans, one pound of Raisins ston'd & Shred, what Spice or Sweet meat you please a quarter & half of fine sugar, a quart of good Cream & a pound of Butter melted together A pint of Ale Yeast a quarter pint of Sack, the Yolks of ten eggs & the whites of three well beaten, mix all together with your hand, but dont knead it for it makes it heavy, Your Currans must be put in last, which must be very dry & warm, let it stand to rise in a warm cloath Lefs than an hour will bake it.