Marsh-mallows

Ingredients

• 8 ozs. of gum-arabic
• three gills of water
• 1 oz. of marshmallow roots
• 1/2 lb. of loaf-sugar or powdered sugar
• the well-beaten whites of two eggs

Method

1. 1

   Dissolve by heating over a slow fire 8 ozs. of gum-arabic in three gills of water, stir, and strain.

2. 2

   Boil 1 oz. of marshmallow roots in a little water for half an hour, strain, and boil low; add the gum solution with 1/2 lb. of loaf-sugar or powdered sugar; let cook slowly, and stir constantly until it becomes a thick paste which will roll between the fingers; add the well-beaten whites of two eggs, stir for a minute or two, and pour into a pan or box to cool.

3. 3

   In the bottom of the box or pan, sheets of white paper should be placed, with the ends projecting from the sides by which to lift out the paste, when it may be cut in little blocks and rolled in powdered sugar.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 84. The excerpt below is the record exactly as published.

Marsh-mallows. — Dissolve by heat- ing over a slow fire 8 ozs. of gum- arabic in three gills of water, stir, and strain. Boil 1 oz. of marsh- mallow roots in a little water for half an hour, strain, and boil low ; add the gum solution with Y* lb. of loaf- sugar or powdered sugar; let cook slowly, and stir constantly until it becomes a thick paste which will roll between the fingers ; add the well- beaten whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.