Gum-Arabic Mixture
From Vegetarian cookery, 1891
Serves 1
It is better to have the gum-arabic and sugar mixed at the chemist’s, and kept in a bottle.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 154. The excerpt below is the record exactly as published.
One tea-spoonful of powdered gum-arabic, one tea-spoonful of powdered loaf sugar, two tea-spoonfuls of olive oil, and the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.