Marsh-Mallow Paste

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Dissolve one-half pound of gum arabic in one pint of water; strain it, add half a pound of fine sugar and place over the fire, stirring constantly till the sugar is dissolved and all is the consistency of honey, then add gradually the whites of four eggs, well beaten; stir the mixture till it becomes somewhat thin and does not adhere to the finger; pour all into a pan slightly dusted with powdered starch, and when cool divide into small squares. Flavor to the taste, just before pouring out to cool.