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Penelope Pemberton cookbook, Dec. 19, 1716
Page 169
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up that ye may be seene one ye out sive: make some into small caks & some into jumbals Lay ym one buterd papers so bake ym To make jumbals Take a pound of fine flower dride a pound of sweet buter well washt: yn brake ye buter into prity large lumps into ye flower yn beat ye whits of 2 eggs put to it 2 spoonefolls of barme & squese ym olltogether yn take a litle lofe suger serst through a corse hare sive & role ym in it as yu make ym up so twist ym in whot shape yu plase & lay ym one buterd papers: scrape suger over ym just when ye come out of ye oven Shrosebery Caks Take 2 pound of fine flower well dride a pound of lofe suger serst a litle nutmeg a pound & quarter of good buter well washt: mix ye flower & suger together yn rube ye butter well into it Lave some of ye flower too dust with before ye suger gose in yn take 3 whits of eggs & 2 yolks beat ym & put to it 2 penyworth of rosewater mix ym: yn put it to ye outher things squese it together yn mold into a good smoll past role it out & cut it with glasses Lay ym one buterd papers score ym one ye top so bake ym
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up that ye may be seene one ye out sive: make some into small caks & some into jumbals Lay ym one buterd papers so bake ym To make jumbals Take a pound of fine flower dride a pound of sweet buter well washt: yn brake ye buter into prity large lumps into ye flower yn beat ye whits of 2 eggs put to it 2 spoonefolls of barme & squese ym olltogether yn take a litle lofe suger serst through a corse hare sive & role ym in it as yu make ym up so twist ym in whot shape yu plase & lay ym one buterd papers: scrape suger over ym just when ye come out of ye oven Shrosebery Caks Take 2 pound of fine flower well dride a pound of lofe suger serst a litle nutmeg a pound & quarter of good buter well washt: mix ye flower & suger together yn rube ye butter well into it Lave some of ye flower too dust with before ye suger gose in yn take 3 whits of eggs & 2 yolks beat ym & put to it 2 penyworth of rosewater mix ym: yn put it to ye outher things squese it together yn mold into a good smoll past role it out & cut it with glasses Lay ym one buterd papers score ym one ye top so bake ym
Szathmary Culinary Manuscripts and Cookbooks
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