Gum-Paste (Pastillage)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
If the paste is too firm it may be softened with even portions of starch and water mixed together and added to the paste.
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
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.
GUM-PASTE (PASTILLAGE). Put two ounces of gum tragacanth to soak in a cup of water, cover and let it stand in a warm place for about two days. When the gum has ab- sorbed all the water press it through <i cloth. Mix on the marble slab with one pound of icing sugar and work smooth. Put away in a jar and cover with a damp cloth. If the paste is to be used for lozenges, work in two pounds of icing sugar, with flavor and color to suit. For ornamental work add starch powder in the same proportions in place of the sugar.
Cook this with the app: pantry check, scaling, and the assistant.