Marshmallows

• 3/4 lb. best gum arabic
• 1 pt. (2 c.) water
• 1 gill (1/2 c.) orange-flower water
• 3/4 lb. crushed lump-sugar
• 1/4 lb. (1/2 c.) granulated sugar
• 4 whites of eggs
• pinch cream of tartar
• 1 oz. (2 Tbsp.) vanilla sugar

1. Soak the gum arabic in one cupful of the water and the orange-flower water.
2. Heat and melt it in a double boiler, then strain through a fine sieve.
3. Dissolve the crushed sugar with the remaining water, add the cream of tartar and boil to 245u0b0, or until it forms a firm ball when tried in cold water.
4. Beat up the whites of the eggs to a stiff froth; beat in the vanilla and granulated sugars.
5. Mix the hot syrup with the dissolved gum and the beaten whites of eggs and beat until white and sufficiently firm to run into starch impressions.
6. Dust over with cornstarch and set aside for twelve hours.

best gum arabic, water, gill, lumpsugar, sugar, whites of eggs, cream of tartar, vanilla sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226518 (may not work)