Gum Paste Preparation
From The encyclopaedia of practical cookery, 1892
Serves 10
Can be colored with proper coloring materials.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 19. The excerpt below is the record exactly as published.
3oz. of gum dragon, p>ut it into an earthenware pan with just enough hot water to cover it, lay a sheet of paper over the pan to keep out the dust, and let it stand for twenty-four hours. Then strain it through a coarse cloth, squeezing well, pmt it into a mortar, shake in as much powdered white sugar
Cook this with the app: pantry check, scaling, and the assistant.