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American Southern
Jumbles
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
20 minPrep Time
35 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
The butter-to-sugar ratio creates a tender, crumbly cookie through creaming, which incorporates air and coats flour proteins with fat to limit gluten development. The soda (baking soda) reacts with acidic components in the butter and egg to create carbon dioxide, producing a light, crisp texture. The single egg provides just enough structure and moisture without making the cookies cakey, while allowing the butter flavor to dominate in this historic recipe.
Before You Begin
- •This historic recipe is intentionally minimal - you'll need to add approximately 2-3 cups of flour (not listed) to create workable dough, adding gradually until it comes together
- •A 'lump of soda the size of a nutmeg' equals approximately 1 teaspoon of baking soda
- •Bring butter and egg to room temperature (about 65-70°F) for at least 30 minutes before starting to ensure proper creaming
- •The dough should be soft but not sticky; if too dry, add milk 1 tablespoon at a time
- •Historic 'jumbles' were traditionally shaped into rings or knots - plan your shaping strategy before mixing
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