Marshmallows

Ingredients

• 1 lb. clear white gum-arabic
• 1 quart water
• 1 lb. refined sugar
• the beaten whites of 8 eggs

Method

1. 1

   Dissolve 1 lb. clear white gum-arabic in 1 quart water; strain, add 1 lb. refined sugar, place on fire.

2. 2

   Stir continually until sugar is dissolved and the mixture becomes of the consistency of honey.

3. 3

   Next add gradually the beaten whites of 8 eggs; stir the mixture all the time until it thickens and does not adhere to the finger, pour into a tin slightly dusted with starch, and when cool divide with a sharp knife.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 107. The excerpt below is the record exactly as published.

1 lb. clear white gum-arabic in 1 quart water; strain, add 1 lb. refined sugar, place on fire. Stir continually until sugar is dissolved and the mixture becomes of the consistency of honey. Next add gradually the beaten whites of 8 eggs

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