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Experience the sights, sounds and smells of Henry VIII’s Kitchens, brought to life like never before.
From 5 May to 2 September, immerse yourself in Henry VIII's world during a season of Tudor cooking, events and talks.
It is 1538 and Hampton Court Palace is hosting 800 courtiers and ambassadors celebrating the arrival of Edward, Henry's son and heir. Explore the newly renovated Henry VIII's Kitchens and help our cooks prepare dishes to delight the King’s court and guests.
Discover how more than 800 meals were prepared each day, and hear fascinating expert talks on the history of royal food.
Jumbals, or jumbles, are sweet, spiced biscuits, popular because they could keep for long periods of time. They were often twisted into knots or pretzel shapes to make them easier to bite into: it is thought that the word 'jumble' derives from the Arabic word for twin.
This makes a ludicrous amount of jumbles (100, according to the recipe). More sensible amounts are: 2 eggs, 100g sugar, 1 tablespoon aniseed or caraway seeds and as much flour as you require to make all of this into a strong, yet malleable dough. You should make small knots of them, put them into boiling water, and, when they rise to the surface, scoop them out and place them on a greased baking sheet.
Bake them at a fairly low temperature, turning them frequently, until they are golden brown.
Eggs were significantly smaller in the late Tudor period, so this equates to about 10 medium modern eggs – not quite as jaw-dropping as it initially seems! Until the 1930s it is sensible to reduce egg amounts in old recipes (roughly half in this recipe).
Recipe taken from A History of Royal Food and Feasting, a free online course produced by the Department of History at the University of Reading and Historic Royal Palaces: sign up on FutureLearn here.
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