Alternative Gum Paste Preparation
From The encyclopaedia of practical cookery, 1892
Serves 6
This method yields a stiffer paste suitable for ornamentation.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 19. The excerpt below is the record exactly as published.
some picked gum dragon in a jar or basin, add sufficient cold water to cover, and let it remain for two or three days. Put it into a rather coarse piece of canvas or strong cloth, and twist it so that nearly all the gum will pass through the cloth Work in a mortar to make it white and stiff, adding icing sugar. When quite stiff, put it back into jars, and it is ready for use. If required to make ornaments, a little cornflour
Cook this with the app: pantry check, scaling, and the assistant.