Punch Drops
From Catherine Owen's new cook book .., 1885
These candies are novel and beautiful, with flavors that can vary.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 52. The excerpt below is the record exactly as published.
PuKCH Drops.— Sift some powdered sugar. Haye ready some fine white gum-arabic, put a tablespoonful with the sugar (say half a pound of sugar), and make it into a firm paste ; if too wet, add more sugar, flayor with lemon and a tiny speck of tartaric acid or a yery little lem- on juice. Make the paste into small balls, then take more sugar and make it into icing with a spoonful of Santa Cruz rum and half the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.