Marshmallows

Ingredients

• a quarter of a pound of gum arabic
• a half pint of water
• a half pound of powdered sugar
• the white of one egg
• Flavor with orange flower
• cover with corn starch

Method

1. 1

   Soak a quarter of a pound of gum arabic in a half pint of water until soft, add to it a half pound of powdered sugar, stir all together and set in a saucepan until it is thick and white.

2. 2

   Try it in water as soon as it thickens, and if it forms a firm but not hard ball, it is done.

3. 3

   To make the marshmallow more spongy beat the white of one egg and add to the paste.

4. 4

   Flavor with orange flower.

5. 5

   Pour the paste out on a pan, cover with corn starch, and, when cool, cut into squares.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 63. The excerpt below is the record exactly as published.

MARSHMALLOWS, CHOCOLATE CREAMS AND OTHER SWEETMEATS. In many homes the dish of bonbons and weets is always to be found temptingly arranged in some con- venient nook. While the confectioner's art is a study in itself, and his " creations" the outcome of a skilled training, yet there are numerous toothsome sweets that may be made at home. Here are recipes for some home-made candies: Marshmallows. — Soak a quarter of a pound of gum arabic in a half pint of water until soft, add to it a half pound of powdered sugar, stir all together and set in a saucepan until it is thick and white. Try it in water as soon as it thickens, and if it forms a firm but not hard ball, it is done. To make the marshmal- low more spongy beat the white of one egg and add to the paste. Flavor with orange flower. Pour the paste out on a pan, cover with corn starch

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