To Make Jumbels

Item

Title

To Make Jumbels

Transcript

Rx a pound & quarter of fine floore Ceared & well dr[text loss] put to it one pound of fine Suger well beaten mix them well to gether then take 5 or 6 yolkes of eges not whites and put them in hole with ten to twelve spoune fuls of creame being a litele warmed, then work them all to gether with your hand and make them up as stiff as ordenary paste put in caraway & corey ander seeds a litele beaten then cast them in knoghts on butered plates & bake them carefuley

Subject

flour See all items with this value
sugar See all items with this value
eggs See all items with this value
cream See all items with this value
caraway See all items with this value
coriander See all items with this value
butter See all items with this value

Contributor

Caylor, Karmen
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

Item sets

Fairfax Cookbook
Food
Breads & Baked Goods

Site pages

Food
Breads and Baked Goods