My first jumble attempt was actually pretty impressive! Maybe as promised, the recipe was genuinely inclusive of kitchen klutzes after all? A quick and confident twist of the next sausage told me: no. While I waited for a saucepan of water to boil, I rolled the dough balls into sausages and tied them into knots, or jumbles. The real story here is that I’ve discovered the artistic blur setting (aka food mode) on my camera I tipped it out onto a non stick sheet, which after this attempt I’m renaming ‘a total liar sheet’, and divided it into 12 sticky blobs. The dough was very dry, so I added 50ml of water, which helped bind it.
Dawson’s recipe used 20 eggs to make 100 Jumbles, and though I suspect my toddler would have happily worked her way through 100 of them, I wasn’t prepared to become a mother to a child that had become 50% dough.įirst I mixed 400g of plain flour with 150g of caster sugar in a bowl and added 2 beaten eggs and 1 teaspoon of caraway seeds and kneaded it together. The recipe I used for my Jumbles was taken from a popular 1596 work by Thomas Dawson called The Good Huswifes Jewell and would have been one of the books that became popular during this culinary boom.
We can only imagine he was paid by the word. Invented and Published for the Good of the Poorer Sort.
#INGREDIENTS JUMBLE WORDS HOW TO#
It was not until 100 years later in 1664 that the poor could hope to compete with the rich by showing off meals made with a relatively new addition to England – the potato – with a treatise of their own by John Forster, concisely entitled *deep breath*: England’s Happiness Increased, or a sure and Easy Remedy Against all Succeeding Dear Years by a Plantation of the Roots called Potatoes: Whereby (with the Addition of Wheat flower) Excellent Good and Wholesome Bread may be Made Every 8 or 9 Months Together, for Half the Charge as Formerly Also by the Planting of These Roots Ten Thousand Men in England and Wales Who Know Not How to Live, or What to Do to Get a Maintenance for their Families, may on one Acre of Ground make 30 Pounds per Annum. Lots of the recipes in them were still about impressing guests with exotic flavours and showing off wealth, rather than filling hungry stomachs. They were overwhelmingly owned by the aristocracy, however, because much of the population still couldn’t read and because many of the recipes used ingredients that would have been too expensive for ordinary people. The 16th century was the first time that cookery books began to be published and collected in any sort of significant numbers. This means that my breakthrough history discovery is yet to come, which I’m not annoyed about at all. Good historians question everything put in front of them, hoping for the moment when they can triumphantly push their glasses further up their nose, wag their finger and whine, “er, actually, I think you’ll find…”Īnyway, we can all rest easy because thanks to my dedication I can confirm that Bake Off‘s version is fairly true to the original. Nothing against Bake Off, but history wasn’t made by bowing to the interpretations of national institutions with armies of qualified food historians and access to every library in Britain behind them. This was, obviously, too tempting a challenge to ignore.ĭespite having a ready made recipe in the Bake Off’s version, I wanted to do a bit of hunting to see how accurate it was. These sweet little doughy knots were popular in the 16th century because they used basic kitchen ingredients and were lauded as being so easy that even the most cackhanded of cooks would struggle to mess them up. In 2016 The Great British Bake Off set its contestants a Tudor technical challenge: to bake a batch of Jumbles.
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