[Sca-cooks] Sugar paste recipe as per Drakey's request

[rdownie at mts.net]

Peter Brears' recipe in Banquetting Stuffe :

To make the paste, take:
half tsp. (2.5 ml) gelatine
1 tsp. (5 ml) lemon juice
2 tsp. (10 ml) rosewater
half egg white, lightly beaten
12-16 oz (250-450 g) icing sugar (my note: modern icing sugar contains cornstarch filler, however this seems to add in the stabilization of the structure)
a few drops of food coloring if required

‘Stir the gelatin into the lemon juice and rosewater in a basin and place over a bowl of hot water until melted.  Stir in the egg white, add food coloring and work in the icing sugar, little by little, until a dough is formed.  It can then be turned out on a board dusted with icing sugar, kneaded until completely smooth, rolled out, and used as required.’

Faerisa