The receipt (recipe) for To make Sugar Plate paste is now ready to be used in a moulde or for whatever form one pleases. It is a mixture of double refined Sugar, gumme-draggon and Rose-water.
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Posted by: hearttohearthcookery | January 13, 2016
Sugar Plate Paste
Posted in confectionery, culinary history, food, food history, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history, foodways
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