1260. GUM-PASTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Steep the gum-dragon in a small basin with nearly half a pint of water.
  2. Cover it over with paper, and put the basin in a warm place.
  3. When the gum has absorbed all the water, press it through a cloth as directed for the almond paste.
  4. Work it on the marble slab with the palm of the hand, mixing in the sugar at intervals.
  5. When the gum has absorbed all the sugar, the powder must be gradually worked in with it.
  6. The whole, when finished, should have the appearance of a very stiff compact smooth paste.
  7. Gather it up into round balls, put it on a plate covered with a basin, and keep it in a damp place, to prevent its becoming dry and hard.
Original Text
1260. GUM-PASTE. INGREDIENTS:—Two ounces of gum-dragon, one pound of fine-sifted sugar, and one pound of starch powder. First steep the gum-dragon in a small basin with nearly half a pint of water, cover it over with paper, and put the basin in a warm place: when the gum has absorbed all the water, press it through a cloth as directed for the almond paste, then work it on the marble slab with the palm of the hand, mixing in the sugar at intervals, when the gum has absorbed all the sugar, the powder must be gradually worked in with it. The whole, when finished, should have the appearance of a very stiff compact smooth paste. Then gather it up into round balls, put it on a plate covered with a basin, and keep it in a damp place, to prevent its becoming dry and hard.
Notes
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