Skip to main content
Dessert

Fine Gum Paste

A paste made from gum-dragon, water, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Fine Gum Paste

Ingredients

Directions

Prepare

  1. Scrape off any spots from the gum-dragon with a knife.

  2. Wash the gum in a pan with water twice.

  3. Add fresh water to the gum, covering it by 1 to 2 inches, and let it sit for 24 hours.

Extract the gum

  1. Crush the gum with a spatula and strain it through a thick cloth.

  2. Have two people wring the cloth to extract more gum.

  3. If needed, use a press to help extract the gum.

Recipe from a historical cookbook (Internet Archive).

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-dragon
Forms the base of the paste; its soluble gum gives the mixture body and a binding 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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes