[Sca-cooks] What kind of gum do I have?

[Olwen the Odd]

> > Olwen the Odd wrote:
>
> > OK I just came back from the International Market.  What I got is a
> > cellophane packet with a smaller cellophane packet in it and it is
> > Angel Brand Gum Arabic.
>
>Thank you, Lady Olwen!  The "edible gum" was certainly behaving
>like all of the descriptions of gum arabic that I found on the web.
>It's nice to have it verified.
>
>Since I had the stuff on hand, I decided to try out a recipe that
>contained it.  There's a kind of honey taffy in the Anonymous
>Andalucian cookbook which calls for gum arabic.  The recipe is on
>Cariadoc's website:
>http://www.best.com/~ddfr/Medieval/Cookbooks/Andalusian/andalus
>ian9.htm
>
>It's "Faludhaj", and is the variant entitled "Its Preparation with
>Sugar".  I added the almond oil, wheat starch and diluted gum
>arabic when the syrup got to the soft ball stage, and cooked it until
>it got to the hard ball stage.  Then I mixed in slivered almonds and
>poured it out onto a greased marble slab.  After cooling, it had the
>consistency of saltwater taffy.  Next time I will try cooking it only to
>firm ball stage.  The recipes says only "until it thickens", so I didn't
>know how much to cook it.
>
>
>Brighid ni Chiarain *** mka Robin Carroll-Mann

The link didn't work for me.  Care to try again?  Or just send the recipe to
me.  Thanks!
Olwen


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