To make a paste of Suger, whereof a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes, and such like thinges, wherewith you may furnish a Table: Take Gumme and dragant as much as you wil, and steep it in Rosewater till it be mollified, and for foure ounces of suger take of it the bignes of a beane, the juyce of Lemons, a walnut shelful, and a little of the white of an eg. But you must first take the gumme, and beat it so much with a pestell in a brasen morter, till it become like water, then put to it the juyce with the white of an egge, incorporating al these wel together, this don take four ounces of fine white suger well beaten to powder, and cast it into ye morter by a little and little until they be turned into ye form of paste, then take it out of the said morter, and bray it upon the powder of suger, as it were meale or flower, untill it be like soft paste, to the end you may turn it, and fashion it which way you wil. When you have brought your paste to this fourme spread it abroad upon great or smal leaves as you shall thinke it good, and so shal you form or make what things you wil, as is aforesaid, with such fine knackes as may serve a Table taking heede there stand no hotte thing nigh it.
Dawson, Thomas. Good Hus‐wiues Iewell. Where Is to Be Found … Wayes to Distill Many Wholsome and Sweet Waters … In Which … Is Shewed the Best Maner in Preseruing … Fruits … With Diuers Conceits in Cookerie with the Booke of Caruing. At London: Printed by E. Allde for Edward White …, 1597. Print.
1 tbl tragacanth
1/3 cup warm water
1 tbl rose water
1 tbl lemon juice
1 egg white
1-1.5 lbs of powdered sugar
1.Mix water, rose water, lemon juice and tragacanth together.
2.Set mixture aside for 2‐4 hours
3. When liquid has been completely absorbed, mush in the egg white using a fork. The mixture will become a milky white color.
4. Then begin adding small amounts of powdered sugar until you can work the mixture with your hands.
5. Continue adding small amounts of powdered sugar while kneading the mixture on a table top.As soon as the mixture is pliable and can be shaped without sticking to your fingers, you’ve added enough sugar.
6. Keep covered in an air tight container wrapped in plastic wrap when not in use. It will dry out quickly when exposed to air.