the original marshmallow recipe!!!!!

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CULINARY : The Romans considered althea a delicacy.

Pâté de guimauve was the French confection made from the roots. The

uncooked young top and tender leaves can be added to spring salads.

The roots have more substance and may be prepared for the table by

boiling, then frying in butter with onions.

Recipe for Marshmallow sweets*

Make sure the mallow roots aren't moldy or too woody. Marshmallow

gives off almost twice its own weight of mucilaginous gel when

placed in water.

4 tablespoons marshmallow roots

28 tablespoons refined sugar

20 tablespoons gum tragacanth (or gum arabic)

Water of orange flowers (for aroma or instead of plain water)

2 cups water

1-2 egg whites, well beaten

Make a tea of marshmallow roots by simmering in a pint of water for

twenty to thirty minutes. Add additional water if it simmers down.

Strain out the roots. Heat the gum and marshmallow decoction (water)

in a double boiler until they are dissolved together. Strain with

pressure. Stir in the sugar as quickly as possible. When dissolved,

add the well beaten egg whites, stirring constantly, but take off

the fire and continue to stir. Lay out on a flat surface. Let cool,

and cut into smaller pieces.

*Recipe from Herbal Medicine by Dian Dincin Buchman, Ph.D.