Title: jumbels-msg
Subject: A knotted twist of dough similar to a pretzel.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: medieval, pretzel, jumbel, dough, snack, boil

jumbels-msg – 3/20/08

A knotted twist of dough similar to a pretzel.

NOTE: See also the files: Rosquillas-msg, pretzels-msg, bread-msg, flour-msg, mustard-msg. 

************************************************************************
NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
************************************************************************

Date: Thu, 3 Jul 2003 11:51:50 +1000
From: Robyn.Hodgkin at affa.gov.au
Subject: [Sca-cooks] iombils
To: sca-cooks at ansteorra.org

Has anyone experimented with Jumbals, specifically the ones in Food and  
Cooking in 16th Century Britain History and Recipes. (theoretically out  
of The good Huswife's Jewell book 2; anyone got the original?)

To make Iombils a hundred: Take twenty Egges and put them into a pot  
both the yolks & the white, beat them wel, then take a pound of beaten  
suger and put to them, and stirre them wel together, then put to it a  
quarter of a peck of flower, and make a hard paste thereof, and then  
with Anniseeds moulde it well, and make it in little rowles beeing  
long, and tye them in knots, and wet the ends in Rosewater, then put  
them in a pan  of seething water, but in one warm, then take them out  
with a Skimmer  and lay them in a cloth to drie, this being don lay  
them in a tart panne, the bottome beeing oyled, then put them into a  
temperat Oven for one howre, turning them often in the Oven.

----

I gave these a bit of a bash last night.  I tried to make the recipe  
proportional to the original (I didn't want 100 of them, so quartered  
the recipe).   The jumbals I made were probably smaller than the recipe  
had in mind, as I got about 40 out of the recipe, which should have  
made 25.

5 eggs
125 g caster sugar
3 cups flour
1 tsp aniseed
Rosewater

I beat the eggs till fluffy, added the sugar while still beating, then  
slowly sifted in the flour. Adding the aniseeds I mixed the dough by  
hand and formed into knots.  These had their ends dunked in rose water  
and put in a pot of slowly boiling water.

Once they rose to the top,  I let them drain on a cloth, and then put  
them into the oven.  I did a bit of experimenting with these stages,  
trying the following combinations:

1. short time boiling, 15 min at 180 degrees

2. long time boiling, 15 min cooking at 180 degrees

3. short time boiling, 45 min cooking at 150 degrees

4. long time boiling, 45 min at 150 degrees

They were very interesting to cook - the dough went all rough in the  
boiling water and didn't look too good.  However once in the oven,  
under methods 1, 2  and 3 they swelled up again making very smooth,  
almost shiny surfaced knots.  Under method 4 they didn't get as smooth.

They looked cute.  The taste is quite nice too, though nothing to write  
home about.  But texturally they were all problematic.  They were dense  
and chewy, and I am glad I didn't make them any larger.  If cooked for  
a longer time, either at low or higher heat, they did go sort of harder  
on the outside; the long slow cooking giving them a more even brown  
colour.  But the insides didn't improve really; less chewy but hard and  
dry and dense. I even tried making a full sized one, but that was still  
overly dense and chewy.

I decided to re-cook some of the chewier ones so that the final  
products are quite hard.   They will be ok as dunking biscuits (cookies  
for the US readers), but I certainly am not willing to serve them to  
anyone outside my family!

I cannot think of anything I could do that would change/improve the  
recipe without transforming it to the point where they don't resemble  
the original recipe any more. (a la "to the Queens taste" where they  
are transformed into a sort of fritter!)

Anyone else out there played with this recipe or have  
thoughts/suggestions?

Kiriel

ps.  Mind you I also made Bizcochos from Bridhid's translation from  
Granado and they worked a treat!!!  I will post up redaction and pics  
on my website soon. I also did Markham's "finer Jumbals" and they were  
great too.

Date: Wed, 2 Jul 2003 22:34:06 -0400
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] iombils
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On 3 Jul 2003, at 11:51, Robyn.Hodgkin at affa.gov.au wrote:
> Has anyone experimented with Jumbals, specifically the ones in Food and Cooking
> in 16th Century Britain History and Recipes. (theoretically out of The good
> Huswife's Jewell book 2; anyone got the original?)
[snip]
> Anyone else out there played with this recipe or have  
> thoughts/suggestions?
>
> Kiriel

You might find it helpful to look at the Florilegium file on rosquillas  
-- a ring-shaped Spanish pastry which is also boiled before baking.  As my notes
there indicate, beating the eggs *well* made a real difference in texture.
http://www.florilegium.org/files/FOOD-SWEETS/Rosquillas-msg.html

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom

Date: Tue, 12 Sep 2006 21:59:47 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Period pretzel recipes?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

On Sep 12, 2006, at 9:47 PM, Terry Decker wrote:

> There are some recipes in Rumpolt, but they are for sweet pretzels, rather
> than the bread pretzels of which you are probably thinking.  Here
> are couple of translations by Thomas Gloning:
>
> 55. Take white flour, only the white of eggs and some wine, sugar and
> anise, prepare a dough with these ingredients, roll the dough with clean
> hands such that it becomes longish and round. Make small pretzels from
> it and put them into a warm oven and bake them so that you do not burn
> it but that they get pretty dry. This way, they will become crisp and
> good. If you like, you may take cinnamon as an ingredient for the dough,
> too (but you can leave it). This dish is called Precedella.
>
> 57. Take sugar and rosewater, boil up [together], so that it becomes not
> too thick, stir grated almonds into this boiled sugar, take it from the
> fire when it is well dried. When you take it away, take one to three
> spoons of good white pounded sugar, stir it into the almonds, make this
> almond dough longish with your hands, strew white sugar onto it on the
> upper and the lower side, so that nothing sticks to your hands. And when
> you have made it longish, form small pretzels from it, put them into a
> warm oven and bake them quite slowly, they will get a fine white color.
> And they are called Precedella made of almonds. (Rumpolt 1581, fol.
> 169b, #57)

These sure seem like Jumbals to me...

Adamantius

Date: Tue, 12 Sep 2006 22:25:55 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Period pretzel recipes?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Terry Decker wrote:
> There are some recipes in Rumpolt, but they are for sweet pretzels, rather
> than the bread pretzels of which you are probably thinking.  Here are couple
> of translations by Thomas Gloning:
>
> 55. Take white flour, only the white of eggs and some wine, sugar and
>
> anise, prepare a dough with these ingredients,
>
[snip]

I made these for a Coronation feast.  Very tasty.  Instead of the
traditional shape, I twisted them into the inital letters of the King's
and Queen's names.
-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom

<the end>

Edited by Mark S. Harris	jumbels-msg	 of