Gum-water
Ingredients
Directions
Wash the gum arabic with cold water.
Dissolve the gum in 2 pints of cold water by maceration.
Add lemon peel for flavor if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gum arabic
- Thickens the water and gives a smooth, slightly sticky body that acts as a binder.
The step that matters
Dissolving the gum by maceration. Gum arabic dissolves slowly in cold water, so it needs time to hydrate fully. Rushing this leaves lumps or undissolved gum, which affects the final texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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