Ingredients
- two cupfuls of sugar
- one pint of water
- a pound of gum arabic
- a grain of cochineal
Directions
1
Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand, until the gum is dissolved, in a warm place on the back of the stove, then draw forward and cook until thick; try in cold water; it should be limber and bend when cold. Pour in buttered pans, an eighth of an inch thick; when cool, roll up in a scroll.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg