To make Jambals


Take a pint of fine wheat flour, the yolks of three or four new laid eggs, three or four spoonfuls of sweet cream, a few anniseeds, and some cold butter, make it into paste, and roul it into long rouls, as big as a little arrow, make them into divers knots, then boil them in fair water like simnels; bake them, and being baked, box them and keep them in a stove. Thus you may use them, and keep them all the year.