Marshmallows

Ingredients

• Take 4 oz. of the best white gum arabic
• dissolve it in 1 cup of water
• add a full 1/2 cup of powdered sugar
• the well-beaten whites of 2 eggs

Method

1. 1

   Dissolve gum arabic in water, strain, add powdered sugar, stir until thick as honey, gradually add egg whites, and stir until it doesn't stick to the finger.

2. 2

   Pour into a square tin pan dusted with cornstarch, cut into squares when cold, and dust with cornstarch.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 337. The excerpt below is the record exactly as published.

Take 4 oz. of the best white gum arabic, dissolve it in 1 cup of water and strain it; then add a full ^ cup of powdered sugar, set it on the stove, and continually stir until the mixture is about as thick as honey, and the sugar is well dissolved; the welhbeaten whites of 2 eggs should then be added gradually, and stirred until the mixture becomes thinned and will not stick to the finger when touched; flavor to taste with lemon, rose, wintergreen or anything preferred. Pour it to cool into a square tin pan dusted with corn^starch. Cut into squares when cold, and dust each one with corn^starch. This will keep best in tin boxes. NOUQAT. — Make the marsh-mallow

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