DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

Transcribe
Translate

Page 58

Gum Paste (Jarrin)
The making of articles in gum paste is one of the most interesting branches of confectionary.
Gum [Dragon?] is the principal ingredient in gum paste; it should be white & light & every little spot on it should be scraped off put into a pan the required quantity of gum & pour water on it to wash it which you may do twice; when clean put fresh water on to it to dissolve from one to two inches above the gum, let it stand for twenty four hours then crush it with a spaddle strain it very thick through a cloth should much of it be wanted a [pross?] will be found. usefull or two persons may bring the cloth the gum is to be put in a bag of thick linen tightened & fixed within a cylinder, when the gum is strained pound it in a mortar adding some extremly fine powdered sugar a very little at a time the great art of making this paste white is the [mung?] of very fine sugar & gum & having the mortar as well as everything else used for it perfectly clean; the use of lemon juice or any other secret is mere fancy when the paste breaks in pulling it is done; keep it in a pot covered with a wet cloth, this paste is to be used in everything which is intended to be eaten.

Saving...

Gum Paste (Jarrin) The making of articles in gum paste is one of the most interesting branches of confectionary. Gum [Dragon?] is the principal ingredient in gum paste; it should be white & light & every little spot on it should be scraped off put into a pan the required quantity of gum & pour water on it to wash it which you may do twice; when clean put fresh water on to it to dissolve from one to two inches above the gum, let it stand for twenty four hours then crush it with a spaddle strain it very thick through a cloth should much of it be wanted a [pross?] will be found. usefull or two persons may bring the cloth the gum is to be put in a bag of thick linen tightened & fixed within a cylinder, when the gum is strained pound it in a mortar adding some extremly fine powdered sugar a very little at a time the great art of making this paste white is the [mung?] of very fine sugar & gum & having the mortar as well as everything else used for it perfectly clean; the use of lemon juice or any other secret is mere fancy when the paste breaks in pulling it is done; keep it in a pot covered with a wet cloth, this paste is to be used in everything which is intended to be eaten.