To make Jumballs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pound of fine Flour, and a Pound of fine Powder-sugar, make them into a light Paste, with Whites of Eggs beat fine; then add Half a Pint of Cream, half a Pound of fresh Butter melted, and a Pound of blanched Almonds well beat. Kneed them all together thoroughly, with a little Rose-water, and cut out your Jumball in what Figures you fancy; and either bake them in a gentle Oven, or fry them in fresh Butter, and they make a pretty Side or Corner Dish. You may melt; little Butter with a Spoonful of Sack, and throw fine Sugar all over the Dish: If you make them in pretty Figures, they make a fine little Dish.