Gum Arabic Solution
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Use from one teaspoonful to one tablespoonful of gum solution to each cup of water, according to the stiffness desired.
Presented as published in 1913. 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
1077Calories
20 gProtein
239 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1077 kcal
Protein20 g
Carbohydrates239 g
Fiber98 g
Sugars0.9 g
Total Fat5.2 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium2290 mg
Potassium256 mg
Calcium939 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 97. The excerpt below is the record exactly as published.
Wash quarter pound solid gum arabic with cold water and place in a double saucepan with one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.