French Jumbles
From Godey's Lady's Book December 1864 (1864).
A historical recipe
Godey's Lady's Book December 1864, by Louis A. Godey; Sarah Josepha Hale (1864).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One pound and a half of flour, one pound of sugar, three quarters of a pound of butter, thi*ee eggs;
- dissolve one teaspoonful of soda in one-half cup of milk;
- add this, also one nutmeg, and roll out the dough, and cut into small cakes tfany shape, and bake them in a quick oven.
Plating
Cookware for this recipe
-
Chef's knife
-
Rolling pin