Syrop de Guimauve
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two pounds of sugar
- Cut
- a quart of water
- two pounds of marshmallow-roots
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut two pounds of marshmallow-roots in a quart of water;
- put it on the lire, and let it boil some time ;
- take it off and strain it ;
- add two pounds of sugar;
- clarify it, and when it has simmered long enough take it off, and when cold bottle.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve