Gelatin marshmallows
Mary Kay Kare
books. Maybe the vegetarian...
From the Time-Life Good Cook Collection. Candy volume (1981)
2 C granulated sugar food coloring & flavoring (optional)
1 Tbsp. glucose or light corn syrup 2 egg whites stiffly beaten
1 1/2 C water sifted powdered sugar
4 Tbsp. plain powdered gelatin cornstarch
2 Tbsp. orange-flower water
Comibne granulated sugar and glucose with about 3/4 C of the water over
med. heat. Stir constantly until sugar dissolves completely. Bring syrup
to a boil without stirring further. Increase heat and boil until syrup
reaches temp. of 260 deg.F. In another pan, soften gelatin in remaining
3/4 C of water and orange-flower water for 5-10 min. Set pan over
simmering water, whisking constantly until gelatin dissolves. Add color &
flavor if using. Whisk dissolved gelatin mix into the syrup. Whisking
continuously, pour this mix onto the stiffly beaten egg whites. Continue
whisking until mixture is white opaque mass thick enough to hold shape.
Lightly oil 12x8x1 1/4 inch pan and dust with combination of equal parts
powdered sugar and cornstarch. Pour marshmallow mix into pan and smooth
flat with narrow bladed spatula. Let set several hours. With knife,
loosen marshamalow from edges of pan. Dust a work surface with powdered
sugar and turn marshmallow onto it. Dust marshamallow thickly with
powdered sugar and leave on hour to let it dry and to allow sugar to form
crust. Then cut into squares or rounds. Alternatively, the marshamllow
can be cut into shapes without being dusted with with the sugar, then left
to dry about 1 hr.
From the Household SEarchlight Recipe Book (1941)
1 C sugar 1/2 C hot water
1 tsp. vanilla extract 1 Tbsp. gelatin
1/4 C cold water few grains salt
Soften gelatin in cold water. Combine sugar & hot water. Boil to soft
ball stage (236-238 F) Add gelatin & salt. Beat until stiff. Add
flavoring, beat thoroughly. Pour into pan dusted with powdered sugar.
Allow to stand until stiff enough to hold shape. Cut in strips. Remove
from pan and cut in squares. Roll in powdered sugar.
MK
--
Mary Kay Kare
Abandon hope all ye who
Press Enter Here.
Gary S. Mattingly
>Still looking for the marsh mallow marshmallows. Not in any of the herb
>books. Maybe the vegetarian...
>
Haven't seen a marsh mallow marshmallow recipe but your posting
for a gelatin marshmallow and mentioning vegetarian... brought to
mind a bothersome thing about attempting to be a vegetarian:
gelatin. It is in a lot of things, an amazing lot of things. Of
course, then I read about using ground up animal bone for either
whitening of refined sugar or as a filter in the refining process.
What a joy. . . Having one of those "inquisitive minds" can be
a real pain some time. Then there's red food coloring . . .
--
-- Gary S. Mattingly
-- gmat...@dnai.com
-- http://www.dnai.com/~gmatting
Ken Walton
Mattingly) wrote:
>Haven't seen a marsh mallow marshmallow recipe but your posting
>for a gelatin marshmallow and mentioning vegetarian... brought to
>mind a bothersome thing about attempting to be a vegetarian:
>gelatin. It is in a lot of things, an amazing lot of things. Of
>course, then I read about using ground up animal bone for either
>whitening of refined sugar or as a filter in the refining process.
>What a joy. . . Having one of those "inquisitive minds" can be
>a real pain some time. Then there's red food coloring . . .
Well, most red food colouring isn't made from beetles these days...
But I have heard that certain beers (particularly Guinness) are
filtered through fish scales.
Gelatin seems to be disappearing from things slowly (thank goodness).
I can now eat Polo Mints again, (should I wish, which I don't). But
Liquorice Allsorts are still out of bounds. *sigh* 15 years without a
Liquorice Allsort...
--
Ken Walton http://www.sacnoth.freeserve.co.uk
================================================================
"I love being a writer. What I can't stand is the paperwork"
- Peter DeVries.
Alison Hopkins
Ken Walton wrote in message <36e1c5c...@news.freeserve.net>...
>Gelatin seems to be disappearing from things slowly (thank goodness).
>I can now eat Polo Mints again, (should I wish, which I don't). But
>Liquorice Allsorts are still out of bounds. *sigh* 15 years without a
>Liquorice Allsort...
>--
I just hit this problem this evening - I'm not veggie, but I have vegan
friends with a small child for whom I was trying to buy sweeties. Leaving
aside the milk in chocolate, finding something *without* gelatin is damned
hard! Marks and Sparks came through with some fruit flavoured crumbles,
thank goodness.
Alki
Gary S. Mattingly
>
>Well, most red food colouring isn't made from beetles these days...
>But I have heard that certain beers (particularly Guinness) are
>filtered through fish scales.
Oh, gee, why did you have to tell me that? Now I have to go
check it out. Wonder if I should do a taste test.
>
>Gelatin seems to be disappearing from things slowly (thank goodness).
>I can now eat Polo Mints again, (should I wish, which I don't). But
>Liquorice Allsorts are still out of bounds. *sigh* 15 years without a
>Liquorice Allsort...
I have noticed that many mints have gelatin. What is a Liquorice
Allsort?
Alison Scott
>Well, most red food colouring isn't made from beetles these days...
>But I have heard that certain beers (particularly Guinness) are
>filtered through fish scales.
Not 'particularly Guinness' - that's a myth from America, where it's
sort of true becuase American lagers do not usually clarify using
isinglass.
But practically every British beer uses isinglass (which is
fish-based) as finings. Of course, it doesn't end up in the beer. But
it's an important part of the making process nonetheless.
Exceptions are homebrew (though some people do use isinglass, and you
should ask) and a few beers that are specifically listed as
vegetarian. There are alternative finings which are vegetable based,
but they're not quite as good, I believe.
--
Alison Scott ali...@fuggles.demon.co.uk
Now with added cobwebs: www.fuggles.demon.co.uk
Mike Cheater
<k...@sacnoth.freeserve.co.uk> writes
>Well, most red food colouring isn't made from beetles these days...
>But I have heard that certain beers (particularly Guinness) are
>filtered through fish scales.
>
Almost all beers have an ingredient called "finings" added which
improves the clarity of the brew, the principle source of finings are
fish's' float bladders. Thus all beer is unsuitable for strict
vegetarians / vegans. AFAIK no beers are filtered through fish scales.
--
Mike Cheater
Ken Walton
Mattingly) wrote:
>
>I have noticed that many mints have gelatin. What is a Liquorice
>Allsort?
Errr, um. Well, there are all sorts of them. They're sweets made with
liquourice & sweet chewy stuff in various shapes and sizes. There's a
square one which is a layer of liquorice between a brown and a white
layer of stuff. And other similar variants on the sandwich principle.
And cylindrical ones, white with liquorice on the outside. And solid
cylinders of liquorice with pink coconut round the outside. And
Liquorice-flavoured jelly stuff with pink or blue sugar ball coating.
And plain cylinders of liqourice.
Bassett's, who invented the them, have a trademark in the form of a
man made up of them. Who appeared as a monster in one of the worst of
the Dr Who series. If that's any help.
Pierre Jelenc
> k...@sacnoth.freeserve.co.uk (Ken Walton) wrote:
>
> >Well, most red food colouring isn't made from beetles these days...
> >But I have heard that certain beers (particularly Guinness) are
> >filtered through fish scales.
>
> sort of true becuase American lagers do not usually clarify using
> isinglass.
>
> But practically every British beer uses isinglass (which is
> fish-based) as finings. Of course, it doesn't end up in the beer. But
> it's an important part of the making process nonetheless.
*Cask-conditionned* British ales. Isinglass is used in preference to other
fining materials because if it is disturbed during transportation, it
resettles very rapidly as soon as the cask is on its stillage.
Does Guinness even still make cask beer?
The overwhelming majority of beers are not fined but filtered, typically
through micropore cellulosic filters, although special cloth or paper
filters, or silica filter beds are also used.
> Exceptions are homebrew (though some people do use isinglass, and you
> should ask) and a few beers that are specifically listed as
> vegetarian. There are alternative finings which are vegetable based,
> but they're not quite as good, I believe.
The vegetable finings are derived from Irish moss, and are kettle finings,
not cask finings: they are added toward the end of the boil to help
precipitate proteins. Gelatin finings (of which isinglass is a special
instance) are added after fermentation, and help precipitate tannins and
yeast cells.
Pierre
--
Pierre Jelenc | The Cucumbers "Total Vegetility" is out!
| Pawnshop's "Three Brass Balls" is out!
The New York City Beer Guide | RAW Kinder's "CD EP" is out!
http://www.nycbeer.org | Home Office Records http://www.web-ho.com
Mike Cheater
<rc...@panix.com> writes
>Alison Scott <ali...@fuggles.demon.co.uk> writes:
>> But practically every British beer uses isinglass (which is
>> fish-based) as finings. Of course, it doesn't end up in the beer. But
>> it's an important part of the making process nonetheless.
>
>*Cask-conditionned* British ales. Isinglass is used in preference to other
>fining materials because if it is disturbed during transportation, it
>resettles very rapidly as soon as the cask is on its stillage.
>
>Does Guinness even still make cask beer?
No and they haven't for quite some time. For a period up until about
1994 bottled Guinness was "real" but after that their bottled product
has been the same as their keg beer. There was a rumour that Guinness
bottled in Nigeria was still produced to the traditional recipe but this
may have been an urban myth, I don't know.
--
Mike Cheater
David G. Bell
k...@sacnoth.freeserve.co.uk "Ken Walton" writes:
> On Sun, 07 Mar 1999 04:32:41 GMT, gmat...@dnai.com (Gary S.
> Mattingly) wrote:
> >
> >I have noticed that many mints have gelatin. What is a Liquorice
> >Allsort?
>
> Errr, um. Well, there are all sorts of them. They're sweets made with
> liquourice & sweet chewy stuff in various shapes and sizes. There's a
> square one which is a layer of liquorice between a brown and a white
> layer of stuff. And other similar variants on the sandwich principle.
> And cylindrical ones, white with liquorice on the outside. And solid
> cylinders of liquorice with pink coconut round the outside. And
> Liquorice-flavoured jelly stuff with pink or blue sugar ball coating.
> And plain cylinders of liqourice.
>
> Bassett's, who invented the them, have a trademark in the form of a
> man made up of them. Who appeared as a monster in one of the worst of
> the Dr Who series. If that's any help.
Called "The Happiness Patrol" and which is apparently not one very
likely to be shown on TV again. Which is something of a pity because it
is one of the more unusual DW stories, which at the time I thought was a
sign that it was recovering from a rather dreary period of formulaic
writing.
--
David G. Bell -- Farmer, SF Fan, Filker, and Punslinger.
Zev Sero
wrote:
>a bothersome thing about attempting to be a vegetarian:
>gelatin. It is in a lot of things, an amazing lot of things. Of
>course, then I read about using ground up animal bone for either
>whitening of refined sugar or as a filter in the refining process.
>What a joy. . . Having one of those "inquisitive minds" can be
>a real pain some time.
The bone charcoal in sugar is completely filtered out, and doesn't
exist in the final product, so many vegetarians will not consider
that a problem, just as most Jews don't consider it a kashrut problem.
The same goes for the isinglass that is used in beer, and the stuff
that's used in clear apple juice. Gelatin, OTOH, is an actual
*ingredient*, so kosher-keepers and vegetarians need to be aware of it.
--
Zev Sero Imminent death of the net delayed, Film at 12.
zs...@bigfoot.com - Joe Greco
Zev Sero
<fn...@dial.pipex.com> wrote:
>I just hit this problem this evening - I'm not veggie, but I have vegan
>friends with a small child for whom I was trying to buy sweeties. Leaving
>aside the milk in chocolate, finding something *without* gelatin is damned
>hard! Marks and Sparks came through with some fruit flavoured crumbles,
>thank goodness.
Look for kosher stuff - it's far less likely to contain gelatin, though
you want to check the ingredients anyway, because there are Rabbis who
consider gelatin so processed that it's no longer an animal product, and
there's also one brand of kosher gelatin (called Kolatin) on the market.
Still, most kosher stuff that would normally contain gelatin is made
with agar agar instead (it's not suitable for marshmallows, however,
which is why kosher marshmallows were a rarity until Kolatin came out).
Alison Scott
>No and they haven't for quite some time. For a period up until about
>1994 bottled Guinness was "real" but after that their bottled product
>has been the same as their keg beer. There was a rumour that Guinness
>bottled in Nigeria was still produced to the traditional recipe but this
>may have been an urban myth, I don't know.
Bottle-conditioned Guinness is still produced for a number of markets,
including (big surprise this) Belgium.
Alison Hopkins
Zev Sero wrote in message <370b73c8....@news.erols.com>...
>Look for kosher stuff - it's far less likely to contain gelatin, though
>you want to check the ingredients anyway, because there are Rabbis who
>consider gelatin so processed that it's no longer an animal product, and
>there's also one brand of kosher gelatin (called Kolatin) on the market.
>Still, most kosher stuff that would normally contain gelatin is made
>with agar agar instead (it's not suitable for marshmallows, however,
>which is why kosher marshmallows were a rarity until Kolatin came out).
Zev, that's a brilliant idea and one I hadn't thought of. Thanks very much.
Ali
Alison Hopkins
Mike Cheater wrote in message <5U8CqEAB...@frasers.demon.co.uk>...
>Almost all beers have an ingredient called "finings" added which
>improves the clarity of the brew, the principle source of finings are
>fish's' float bladders. Thus all beer is unsuitable for strict
>vegetarians / vegans. AFAIK no beers are filtered through fish scales.
>--
If you happen to be anywhere near Berkhampstead, there is an excellent food
shop called "Cook's Delight" which stocks organic vegan beers and wines
amongst other very yummy things. They used to run a restaurant over the
shop, but stopped unfortunately. (It's where my vegan friends shop). They do
veggie dog food, too. But not cat food. You can't give cats a veggie diet,
apparently, they need amino acids that aren't in vegetable matter.
Ali, full of trivia for some reason.
Ray Radlein
>
> You can't give cats a veggie diet, apparently, they need amino acids
> that aren't in vegetable matter.
Toluene, IIRC.
- Ray R.
--
***********************************************************************
Ph'nglui mglw'nafh Strom Thurmond Congress wagh'nagl fhtagn.
Ray Radlein - r...@learnlink.emory.edu
homepage coming soon! wooo, wooo.
***********************************************************************
Steve Glover
<r...@learnlink.emory.edu> writes
>Alison Hopkins wrote:
>>
>> You can't give cats a veggie diet, apparently, they need amino acids
>> that aren't in vegetable matter.
>
>Toluene, IIRC.
Er, do you mean tyrosine or tryptophan, by any chance? Or am I missing
something that would have me doing the coffee-through-nose-to-keyboard
thing if only I knew?
Steve, already caught out today by the obituary of Joe diMaggio on
shwi...
--
Steve Glover
Dorothy J Heydt
Ray Radlein <r...@learnlink.emory.edu> wrote:
>Alison Hopkins wrote:
>>
>> You can't give cats a veggie diet, apparently, they need amino acids
>> that aren't in vegetable matter.
>
>Toluene, IIRC.
No, tyrosine.
Toluene is the solvent in Liquid Paper.
Dorothy J. Heydt
Albany, California
djh...@kithrup.com
http://www.kithrup.com/~djheydt
l...@radix.net
Ray Radlein <r...@learnlink.emory.edu> wrote:
> Alison Hopkins wrote:
> > You can't give cats a veggie diet, apparently, they need amino acids
> > that aren't in vegetable matter.
> Toluene, IIRC.
Taurine. Toluene would make a cat very, very unhappy.
Laura Burchard <l...@radix.net>
http://www.radix.net/~lhb * ICQ: 6854921 * IRC: dctrav
X-Review: http://traveller.simplenet.com/xfiles/episode.htm
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
Lydia Nickerson
>In article <36E4D6...@learnlink.emory.edu>, Ray Radlein
><r...@learnlink.emory.edu> writes
>>Alison Hopkins wrote:
>>>
>>> You can't give cats a veggie diet, apparently, they need amino acids
>>> that aren't in vegetable matter.
>>
>>Toluene, IIRC.
>Er, do you mean tyrosine or tryptophan, by any chance? Or am I missing
>something that would have me doing the coffee-through-nose-to-keyboard
>thing if only I knew?
With no more certainty, I think it's taurine. Any other guesses?
--
----
Lydia Nickerson ly...@ddb.com
Rich McAllister K6RFM
Well, I know cats require taurine in their diet to prevent heart
malfunction and retinal degeneration (I remember reading the research
paper in _Science_ about 20 years ago), and I know taurine isn't
available from vegetable sources, but I don't know if taurine is an
amino acid (a quick web search indicates that it is.)
Rich
Pierre Jelenc
>
> Well, I know cats require taurine in their diet to prevent heart
> malfunction and retinal degeneration (I remember reading the research
> paper in _Science_ about 20 years ago), and I know taurine isn't
> available from vegetable sources, but I don't know if taurine is an
> amino acid (a quick web search indicates that it is.)
It's an acid, and it's an amine, but it is not what's commonly known as an
aminoacid (i.e. things like glycine, tryptophane, phenylalanine, lysine,
and the like.) Those are alpha-amino-carboxylic acids. Taurine is a
beta-amino sulfonic acid.
Alter S. Reiss
> On Sun, 7 Mar 1999 01:00:18 -0000, "Alison Hopkins"
> <fn...@dial.pipex.com> wrote:
>
> >I just hit this problem this evening - I'm not veggie, but I have vegan
> >friends with a small child for whom I was trying to buy sweeties. Leaving
> >aside the milk in chocolate, finding something *without* gelatin is damned
> >hard! Marks and Sparks came through with some fruit flavoured crumbles,
> >thank goodness.
>
> you want to check the ingredients anyway, because there are Rabbis who
. .)
Well, there are Rabbis who are of the opinion that gelatin, as
such, wouldn't be non-kosher because the bones and hooves of non-kosher
animals is not non-kosher. Of course, most of these wouldn't allow
something whose cleaning and processing they didn't oversee to be counted
as Kosher, but that's a whole nother issue.
--
Alter S. Reiss -------------------- http://www.geocities.com/Area51/2129
"Condiments will be served for your enjoyment!!"
-- Yeshiva College Student Council
Steve Glover
writes
>>Er, do you mean tyrosine or tryptophan, by any chance? Or am I missing
>>something that would have me doing the coffee-through-nose-to-keyboard
>>thing if only I knew?
>
>With no more certainty, I think it's taurine. Any other guesses?
Taurine isn't one of the canonical amino-acids, but whether it's a plain
amine or something more interesting I can't recall right now. On the
other hand, it is alleged to give one "wings"...
Steve
--
Steve Glover
Rob Hansen
>In article <36E4D6...@learnlink.emory.edu>,
> Ray Radlein <r...@learnlink.emory.edu> wrote:
>> Alison Hopkins wrote:
>> > You can't give cats a veggie diet, apparently, they need amino acids
>> > that aren't in vegetable matter.
>
>> Toluene, IIRC.
>
>Taurine. Toluene would make a cat very, very unhappy.
Taurine is some kinda bull extract, I suppose?
Rob Hansen
================================================
My Home Page: http://www.fiawol.demon.co.uk/rob/
Feminists Against Censorship:
http://www.fiawol.demon.co.uk/FAC/
Ray Radlein
>
> Ray Radlein <r...@learnlink.emory.edu> wrote:
> >Alison Hopkins wrote:
> >>
> >> You can't give cats a veggie diet, apparently, they need amino acids
> >> that aren't in vegetable matter.
> >
> >Toluene, IIRC.
>
>
> Toluene is the solvent in Liquid Paper.
Which is undoubtedly why cats can't get any of it in an exclusively
vegan diet.
Ahem.
Invisible Brain Weasels, like cats, require taurine, as others have
pointed out.
Laura Burchard
Rob Hansen <r...@fiawol.demon.co.uk> wrote:
>On Tue, 09 Mar 1999 17:24:15 GMT, l...@radix.net wrote:
>>Taurine. Toluene would make a cat very, very unhappy.
>Taurine is some kinda bull extract, I suppose?
A quick look around the web doesn't reveal any taurine histories, but I
wouldn't be surprised if it was first isolated from a bull. It's actually
found in all sorts of meat (including human) -- most predators make it
from other amino acids. Cats don't, though, thus the need for it in their
food.
Laura
Laura Burchard -- l...@radix.net -- http://www.radix.net/~lhb
X-Review: http://traveller.simplenet.com/xfiles/episode.htm
"Good design is clear thinking made visible." -- Edward Tufte
Kathy Routliffe
Lydia Nickerson wrote:
>
> Steve Glover <st...@fell.demon.co.uk> writes:
>
> >In article <36E4D6...@learnlink.emory.edu>, Ray Radlein
> ><r...@learnlink.emory.edu> writes
> >>Alison Hopkins wrote:
> >>>
> >>> You can't give cats a veggie diet, apparently, they need amino acids
> >>> that aren't in vegetable matter.
> >>
> >>Toluene, IIRC.
>
> >Er, do you mean tyrosine or tryptophan, by any chance? Or am I missing
> >something that would have me doing the coffee-through-nose-to-keyboard
> >thing if only I knew?
>
> With no more certainty, I think it's taurine. Any other guesses?
Nope. Taurine it is.
Kathy
--
"Insanity runs in my family like a cool mountain stream flowing briskly
into the charging white-water rapids that the rafters love so dearly."
--Mr. Boffo, "Putting Things in the Best Possible Way, worst-case
scenario".
B. Vermo
ali...@fuggles.demon.co.uk (Alison Scott) wrote:
|
|But practically every British beer uses isinglass (which is
|fish-based) as finings.
Do not bet on that. Isinglass traditionally was the name used by
British traders for sheets of fish glue, and also for some kind of
vegetable glue. I doubt that means that a modern product could not
be made from whatever raw materials are cheapest, but the mad cows
have probably had a vote in favour of fish. In other countries, gelatine
is used for fining unless they use pressure filtering with synthetic
filtering agents.
Does anybody know if the use of gelatine for ink rollers in bookprint
presses is still common? The ink roller is called "the meat" by
printers here, but the ones I have talked to do not know the composition.