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English Gum Drops
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
The drops may now be used, or further crystallized for better goods.
Presented as published in 1907. 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
Nutrition per serving
425Calories
12 gProtein
90 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein12 g
Carbohydrates90 g
Fiber1.6 g
Sugars80 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium3.6 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.5 mcg
Choline4.5 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 160. The excerpt below is the record exactly as published.
ENGLISH GUM DROPS. Take four pounds of sugar, two and one-half pounds of glucose, one pint of water, and ten ounces of gelatin
Cook this with the app: pantry check, scaling, and the assistant.