Defining the problem
How much starch can you cut into sugar paste recipe and still create a paste suitable for use in structural subtleties?
In the late 16th century, confectioners started publishing recipes for housewives to create sugar paste for entertainment. There are 3 recipes, which are used most often when creating a modern redaction of period sugar paste. The basic ingredients for this paste are rosewater, sugar and gum tragacanth. Some recipes call for the addition of starch. This was cut into the expensive sugar, to make it go further.
This is the paper I presented at King and Queen’s A&S 2013.