Jujube Paste
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 39. The excerpt below is the record exactly as published.
JUJUBE PASTE. Dissolve a pound of gum Senegal in water, add half an ounce or an ounce of orange-flower water. Put it in a clean preserving-pan, over a slow fire; keep stirring it till evaporated to a moderate consistence, then add half a pound of clarified loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.