Fine Gum Paste
Ingredients
Directions
Scrape off any spots from the gum dragon with a knife.
Place the gum in a pan and wash it with water twice.
Add fresh water to dissolve the gum, covering it by 1 to 2 inches.
Let it stand for 24 hours, then crush it with a spatula.
Strain the mixture through a cloth, having two people wring the cloth.
Pound the strained gum in a mortar, adding powdered sugar gradually.
When the paste breaks when pulled, it is ready.
Store the paste in a pot covered with a wet cloth.
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.
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