Posted by: hearttohearthcookery | September 6, 2013

Too make Jumbals of Apricocks

IMG_7451-002   The receipt (recipe) for Too make Jumbals of Apricocks is from a manuscript of “the book of Coockary in great hast transcribed by Edward Blackfan the 25th of October 1702” currently located in the Penn Manuscript Collections of the Historical Society of Pennsylvania.  These receipts are attributed to Gulielma Maria Springett Penn, first wife of William Penn. The cooked apricots ready to roll are in the pewter porringer, the confectionery designs beside them, and the finished dried jumbals in the pewter plate.  (See previous posts for the steps in the receipt)

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