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Gum-Drops
From Around-the-world cook book, 1913
Serves 5
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
684Calories
4 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein4.2 g
Carbohydrates166 g
Fiber70 g
Sugars96 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium119 mg
Potassium11 mg
Calcium272 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 92. The excerpt below is the record exactly as published.
GUM-DROPS Gum arabic, 1 pound, White sugar, 1 pound, Cornstarch and flavoring. Granulated sugar, Coloring if desired. Dissolve the gum arabic in a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.