Marshmallow Filling I

Ingredients

• four and one-half pounds of granulated sugar
• one quart of water
• one-half of a pound of glucose
• two ounces of vanilla
• one-half of a pound of dissolved gum arabic

Method

1. 1

   Dissolve sugar over a good fire, then add glucose and boil to a very light ball (242 degrees).

2. 2

   Beat egg whites very stiff, then pour in the sugar in a light stream while still beating.

3. 3

   Add dissolved gum arabic and vanilla, and keep beating a little while longer.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 42. The excerpt below is the record exactly as published.

four and one-half pounds of granulated sugar and one quart of water; dissolve over a good fire, then add one-half of a pound of glucose and boil to a very light ball (242 degrees). In the meantime beat one pint of egg white very stiff and then pour in the (89) — 90 — sugar in a light stream, still beating. Then pour in one-half of a pound of dissolved gum arabic (a thin solution) or gum Senegal, and two ounces of vanilla. Keep on beating a little while longer. If a large mixture, set in hot water bath, so it will not get too stiff before it is all used. You can flavor and color to taste. Marshmallow Filling. II. One-half of a pound of gum arabic or Senegal dissolved in a good pint of water, strain in a kettle and add one-half of a pound of XXXX loaf sugar; set on a slow fire, stir until reduced and thick. Beat up stiff in a bowl two ounces of white egg food dissolved in one pint of warm water, with enough powdered sugar and one-half of an ounce of cream of tartar; add the gum syrup slowly and a little plain syrup if still too stiff. Flavor with neroli oil, which is the right flavor for marshmallow. If you have no egg food, take one pint fresh egg white. Boiled Chocolate Frosting. One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate and stir in the syrup. Let boil until to a thread (236 degrees); wash down on the sides, and stir occasionally. Then sprinkle with a little cold water, and boil again to the thread. Then take off the fire. Rub with the spatula against the sides of the kettle until it commences to turn light and creamy. Take up more sugar, and so continue, until all is turned lighter. Let it stand a minute, and as soon as there forms a light crust on top, it is done. Stir through once more and use at once. Set the frosted goods in the oven for a second. American Chocolate Frosting. Mix two pounds of powdered sugar with sufficient hot water to make it the desired consistency. Meantime dissolve five ounces of chocolate, cut up fine, with two ounces of butter, in the oven. Stir until it is all smooth, and let it run slowly into the other sugar. Keep stirring it; add warm water and a little vanilla. This frosting can be kept in a cool place a good while, only warm it up well before using. — 91 — Fondant for Frosting. Boil five pounds of granulated sugar, one pound of glucose and one quart of water

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