Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 24
More information
digital collection
archival collection guide
transcription tips
To make Jumbells. Take 1/2 oz of bitter & sweet almonds mixed, blanche them & pound them small: rub in 1/2 lb of flour, 1/2 lb of powdered sugar, 1/2 lb of butter, a tablespoonful or two of rose water, & 1 egg well beaten up roll your paste thin, cut it in stripes, & twist it the pattern of a jumbell. Savoy Biscuits. 7 eggs 1 1/4 lb powdered sugar 1 1/4 lb fine flour, beat them well together, lay them over with powdered sugar.
Saving...
prev
next
To make Jumbells. Take 1/2 oz of bitter & sweet almonds mixed, blanche them & pound them small: rub in 1/2 lb of flour, 1/2 lb of powdered sugar, 1/2 lb of butter, a tablespoonful or two of rose water, & 1 egg well beaten up roll your paste thin, cut it in stripes, & twist it the pattern of a jumbell. Savoy Biscuits. 7 eggs 1 1/4 lb powdered sugar 1 1/4 lb fine flour, beat them well together, lay them over with powdered sugar.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
