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Schottische Knoten

Schottland, 16. Jhd

To make Jumbils a hundred

Take twenty Egges and put them into a pot both the yolkes and the white, beat them wel, then take a pound of beaten sugar and put to them, and stirre them wel together, then put to it a quarter of a peck of flower, and make a hard paste thereof, and then with Anniseeds moulde it well, ane make it in little rowles beeing long, and tye them in knots, and wet the ends in Rosewater; then put them into a pan of seething water, but even in one waum, then take them out with a Skimmer and lay them in a cloth to drie, this being don lay them in a tart panne, the bottome beeing oyled, then put them into a temperat Oven for one howre, turning them often in the Oven.

Sara Paston-Williams, A Book of Historical Recipes