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Here at Cooking in the Archives we believe that people can learn a lot about early modern recipes by reading them and cooking them. I can’t wait to here what else the Introduction to Paleography students find, try, taste, read, and learn as a result of this training. Preheat oven to 350F. Prepare two baking sheets by lining them with baking parchment or greasing them with butter or baking spray. Separate your eggs. You can either whip your egg whites to produce a slightly fluffier jumball or skip this step to create a chewier jumball (see results discussion below). Add egg whites to the almond sugar mix one at a time (approximate if whipped) until your dough is moist and pliable. You should be able to roll a piece of it into a log on a flat surface. Pour the sugar syrup into the ground almonds immediately. Stir until there are no almond clumps. Fold in the egg white. A thin batter will form. When I came across this recipe while looking at the manuscript with colleagues and undergraduate students working on my “ What’s in a Recipe?” project, I immediately knew I wanted to try it. Barclay’s jumballs are like macaroons. They only contain ground almonds, orange blossom water, sugar, water, and egg white. The method of preparation draws on confectionary practices as well as baking techniques. I spooned some of the thin jumball batter into rounds and piped the rest into letters and knot forms.

As a Penn graduate myself, I was especially pleased when a friend sent me the link to your blog. I’ve been sharing it with other Penn friends. Mix flour, sugar, and spices in the bowl of a stand mixer (or a large bowl if mixing by hand). Add melted butter, rosewater, egg yolks, and ground almonds and mix until a uniform dough forms. Fresh from the oven the jumballs were chewy, sweet, and fragrant. A day later they were like hard macaroons. We were pleased with how they turned out. They were nothing like the buttery seed-filled shortbread-like Jumballs Alyssa and I made in 2014. Every recipe book seems to have a receipt for Jumballs and we look forward to exploring more versions with you soon.

Separate the egg and put the egg white in the bowl of a stand mixer. (You can also use a handheld mixer for this.) Whip the egg white until it is frothy, white, and full of small bubbles. It does not have to achieve stiff peaks to work in this recipe. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. This manuscript contains the handwriting of three (or more) individuals and it was used in the seventeenth and eighteenth centuries. Two sets of ownership inscriptions grace the opening leaves (above).

Taste the mixture and add additional flower water to taste. (We didn’t add any more at this point.) Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. We currently do not deliver to Channel Islands (Jersey & Guernsey), Isle of Man, Northern Ireland or Worldwide.A Northwestern University professor of English and director of the Kaplan Institute for the Humanities, Wall is interviewed by Barbara Bogaev. This recipe is naturally gluten free. I’d be curious to hear how an egg substitute would work if any of my readers prepare a vegan version. It’s high time that we talk about jumballs. We were initially mystified by the moniker, but jumballs are a classic early modern treat: A rich, satisfying, highly-spiced, shortbread cookie. They are the single most delicious thing we’ve cooked from the archives to date.