Marshmallows

Ingredients

• Gum arable, 4 ounces.
• Powdered sugar, !/2 pound.
• Water, 1 cup.
• Egg whites, 3.
• Orange flower water, 2 teaspoons.

Method

1. 1

   Soak gum arable in the water until dissolved, then strain.

2. 2

   Put into saucepan with the powdered sugar.

3. 3

   Place pan over fire in a larger pan containing boiling water and stir till mixture becomes thick and white.

4. 4

   Test by dropping a little in cold water.

5. 5

   If it forms a firm ball remove from fire and stir in the egg whites stiffly beaten.

6. 6

   Flavor and turn into a pan covered thick with cornstarch.

7. 7

   The marshmallow layer should be 1 inch thick.

8. 8

   Let paste stand 12 hours then turn out on a slab, cut into inch squares and dust with confectioner's sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 28. The excerpt below is the record exactly as published.

marshmallows, butterscotch and nuts may all be used in place of the cream centres. v Sister Anne, Boston. CHOCOLATE CHESTNUTS. French chestnuts, iy4 pounds. liutter, 1 teaspoon. Sugar, y2 cup. Vanilla, y2 teaspoon. Milk, y2 cup. Salt. y2 teaspoon. Sweet chocolate. Boil, shell and chop the chestnuts, pound to a paste adding the sugar gradually. Mix this with the butter and milk and cook till thick and smooth, stirring constantly. Remove from fire, add flavor- ing and salt and when cool enough mold into chestnuts. When firm dip each with a long hatpin into the sweet chocolate melted over hot water. Dry on a marble slab or paraffin paper. Marie, Somerville. 66 CANDIES CREAM CARAMELS. Sugar, 2 cups. Glucose, y2 cup. Heavy cream, 1 cup. Vanilla, 1 teaspoon. Salt, a pinch. Put sugar, salt and cream in a saucepan over the fire. When dissolved add glucose and bring to a boil. Boil steadily but gently for 15 minutes, stirring all the time. After 10 minutes of boiling test by dropping a spoonful in cold water. When it forms a firm, waxy ball it is done. Add vanilla and pour into a buttered pan. When the candy is cool turn out on to a marble slab or a buttered paper and cut in squares. To make chocolate caramels, add 2 squares of unsweetened chocolate to the above ingredients. Nuts, marshmallows, raisins or figs may also be added. Sister Anne. TURKISH PASTE. Granulated gelatine, 1 box. Lemon, 1. Orange juice, 2-3 cup. Water, y2 cup. Sugar, 1 cup. Candled cherries, 3 tablespoons. Soak the gelatine in the orange juice for 15 minutes. Dissolve the sugar in the water, put in the gelatine and boil for 20 min- utes. Remove from the fire and add the juice of the lemon and the chopped candied cherries. Pour in a pan to cool and harden. When firm cut in cubes and roll in powdered sugar. Miss n. B., Eoxbury. HONEY NOUGAT. Sugar, % pound. Orange or almond extract, y2 teaspoon. Clover honey, % pound. Blanched almonds, % pound. Egg white, 1. Candied cherries, 1 cup. Boil sugar and honey till it becomes brittle in cold water, then pour gradually on the stiffly beaten egg white, beating constantly until thick. Add flavoring, almonds cut in pieces and cherries halved. Spread an inch thick on oiled paper in a shallow pan. Let stand in dry place 24 hours, then cut in cubes or strips. Candy Maker, Jamaica Plain. CANDIES 67 MARSHMALLOWS. Gum arable, 4 ounces. Powdered sugar, !/2 pound. Water, 1 cup. Egg whites, 3. Orange flower water, 2 teaspoons.

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