Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Jumbles were made by Richard 11’s cook and recorded in a rather incomprehensible recipe in the Forme of Cury. Recipes occur in many later cookery books, as jumbles seem to have been an almost essential part of the banquet which followed the main feast. In fact they seem to have been no more than a simple almond biscuit, the paste rolled out and cut into intricate shapes, ‘Whatever forms you think proper,’ says Richard Dolby. A manuscript recipe suggests that they be made in the form