SC - Last Minute details

[margali]

Still going through old emails-
So what is the difference in this and royal icing other than
the gum trag.?
How does the addittion of gum trag. change the working
texture from that of royal icing?
How does this compare to fondant?
margali

"
> Alys's approximations
> 
> 1 teaspoon lemon juice
> 2 teaspoons rosewater (or more as needed)
> 1/2 to one lightly beaten egg white (can use reconstituted
> dried egg white)
> 1 teaspoon gum tragacanth
> up to a pound or so of powdered sugar (4 cups = 1 pound)
> 
> Soak the gum tragacanth in the rosewater until it softens.  Mix it
> thoroughly. It should become liquidy rather than pastelike. Add more liquid
> (water, rosewater) as necessary. Mix it with the lemon juice and egg white.
> Add the powdered sugar bit by bit, mixing well. If it becomes too stiff and
> there is a great deal of sugar left, add additional liquid or the rest of
> the egg white. Knead the dough on a board sprinkled with powdered sugar
> until the dough is smooth and stretchy. Then use it to shape what you will.
> Keep the unused portions and all scraps well covered under a glass jar, in
> a plastic bag, or under a slightly damp cloth. (If the cloth is too damp
> the paste will begin to dissolve. Add more powdered sugar and re-knead.)
> 
> Living in FL I have found that 1 whole egg white and 3 cups of sugar worked
> best.
> 
> I hope this helps you as it helped me.
> 
> Lady Bebhinn

To respond, take out the word "cuskynoles"
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================