Marsh-Mallow Paste
From The encyclopaedia of practical cookery, 1892
Serves 4
The apple-juice is often used as a substitute for Marsh-mallow root.
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 470. The excerpt below is the record exactly as published.
Marsh-Mallow Paste. — Pound lib. of gum arabic in a mortar until very fine, sift it through a fine hair sieve, put it in lqt. oc water in which 2oz. of finely-shred Marsh -mallow has been boiled, stir occasionally, and leave until quite dissolved. Strain the gum again through aline hair sieve, and mix it with \ pint of apple-juice and 2 breakfast-cupfuls of syrup. Pour the mixture into a sugar- boiler, place it over a moderate fire, and stir until reduced to a paste. Beat the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.