Sugar Plate

Recipe

Ingredients

• 29g of egg white
• 300g (11oz) icing (confectioners’) sugar, sifted
• 10ml Rose water
• 2.5 teaspoons of gum tragacanth

Note: you will need an extra 50-100g of sifted icing sugar to incorporate until the dough is firm.
  
Method

• Put the egg white into a large mixing bowl and beat until white
• Soak the gum traganth in the rose water in a small bowl, stir until it forms a gummy ball
• Add gum/rosewater ball to the egg white
• Using the dough attachments slowly incorporate the icing sugar
• Form into a dough (also known as pastillage)
• Kneed and add sugar until the dough is firm and on a smooth surface does not stick as you kneed
• Form into a smooth ball
• Gently roll with a smooth rolling pin, turning over regularly so it doesn’t stick to the surface
• Cut to shape.

 
Note: When using moulds, make sure to use a soft toothbrush with oil (e.g. rice bran) and ensure there is a very thin layer inside before pressing in the dough. 

Background

I became interested in learning about sugar paste as a way to contribute to the culinary life of my household as I cannot assist in the kitchen due to my many allergies. Taking the advice of his Excellency Master Drake Morgan, I made my first attempt at sugar plate using a pre-made modern paste, but was unsatisfied so I decided to learn how to make the paste myself.

I translated the Sir Hugh Plat recipe (Plat, 1602) , and then looked at other translations suggested to me by Baron Morgan.

• Ingredients Makes 350g (12oz)
• 1 egg white
• 300g (11oz) icing (confectioners’) sugar, sifted
• 10ml (2 tsp) gum tragacanth

Method: Put the egg white into a large mixing bowl. Gradually add enough icing sugar until the mixture combines together into a ball. Mix in the gum tragacanth, and then turn the paste out on to a work board or work surface and knead the pastillage well. Incorporate the remaining icing sugar into the remainder of pastillage to give a stiff paste.
(Smith, 2017)

Drake’s recipe was similar and included rosewater
Ingredients

• 1 egg white from a 60g egg to
• 300g (11oz) icing (confectioners’) sugar, sifted
• 1 or 2g gum tragacanth powder
• 10ml Rosewater

Method: Combine egg, tragacanth powder and rosewater. Slowly add the sugar until no more will absorb.
(Morgan, 2019)

Bibliography
Morgan, D. (2019, June 13). Sir Hugh Plat: The Making of Sugar Paste (Email). Brisbane.
Plat, S. H. (1602). Delights for ladies . London.