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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 133
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& three Spoonfuls of Rose Water; a little Fresh Lemon Peel shred small if you have it; put them in tins & grate Sugar over them. To make Jumbols. Take 1 lb of Butter; wash it & work it to a Cream; then put in eighteen Ounces of Flour, two Meat Spoonfuls of Yeast & a Bit of shred Lemon Peel; two spoonfuls of Rose Water; mix them all well together; take some grated Sugar & roll them in & lay them in Twirls upon Tins as you please -
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& three Spoonfuls of Rose Water; a little Fresh Lemon Peel shred small if you have it; put them in tins & grate Sugar over them. To make Jumbols. Take 1 lb of Butter; wash it & work it to a Cream; then put in eighteen Ounces of Flour, two Meat Spoonfuls of Yeast & a Bit of shred Lemon Peel; two spoonfuls of Rose Water; mix them all well together; take some grated Sugar & roll them in & lay them in Twirls upon Tins as you please -
Szathmary Culinary Manuscripts and Cookbooks
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