Perpetual Paste

Ingredients

• a tea-spoon of alum
• a quart of water
• as much flour as will give it the consistency of thick cream
• as much powdered rosin as will lay on a five-cent piece
• half a dozen cloves

Method

1. 1

   Dissolve the alum in water.

2. 2

   When cold, stir in flour to achieve a thick cream consistency, ensuring no lumps remain.

3. 3

   Add powdered rosin and cloves.

4. 4

   Heat a teacup of boiling water, pour in the flour mixture while stirring.

5. 5

   In a few minutes, it will thicken to mush.

6. 6

   Pour into an earthen vessel, cool, cover, and store in a cool place.

7. 7

   When needed, soften with warm water.

As published

This recipe was extracted from Buckeye cookery (1892), page 231. The excerpt below is the record exactly as published.

PERPETUAL PastE.—Dissolve a tea-spoon of alum in a quart of water. When cold, stir in as much flour as will give it the consistency of thick cream, being particular to beat up all the lumps; stir in as much powdered rosin as will lay on a five-cent piece, and throw in half a dozen cloves

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