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Plaster Gum Paste

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plaster Gum Paste

Ingredients

Directions

  1. Moisten fine plaster of Paris with water and let it set.

  2. Dry it completely in the stove, then reduce it to powder.

  3. Wet, dry, and pound it again.

  4. Sift through a silk sieve to remove remaining heat.

  5. Use this paste to fill the gum-dragon instead of sugar.

  6. To make Marble Gum Paste, follow the same steps using marble dust instead of sugar.

  7. Harden the paste with a little powdered starch if needed.

  8. Use the paste half-dry to prevent shrinking.

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.

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