Birch Bark Chewing Gum
Make your own wholesome chewing gum! Birch bark gum is good for the teeth and gums. This wonder-invention of our ancestors helps relieve stress and even boosts the metabolism. It's especially good for pregnant women — it aids digestion and eases heartburn. The gum is cooked over an open fire outdoors. You'll need a cast-iron cauldron with a lid. As it cooks, keep smoke out of the pot, or the gum will pick up an off smell — and keep the flames out too, since the mass can ignite if fire gets inside.
Vesıle
Recipe author
Birch Bark Chewing Gum
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 100 %
17 g
Carbohydrates 0 %
0 g
147 kcal
GI:
0
/
0
/
0
- Our ancestors knew a great deal about healthy, wholesome food. No one ate chemicals, and people were the healthier for it — their teeth didn't fall out, their digestion was sound, and their immune systems were strong. From those distant times we've inherited plenty of useful notes, tips, and recipes. Many people today dismiss them as relics of the past or grandmothers' tales, but that's a shame — our forebears really did know their stuff. So, on the menu today is one of those treasured old recipes: chewing gum made from birch bark, known as "sagus." The bark is gathered ahead of time, after the birch sap has been collected, then dried and stored in a dry, dark place. 1. Break up the birch bark — just split it by hand into very thin strips. 2. Put the bark in a cast-iron cauldron; it should have a lid. 3. Build a fire. A simple setup of a couple of bricks works fine. 4. Set the cauldron on the bricks right in the flames and cover it with the lid. It's very important that the flames don't get inside, or the resin released from the bark could catch fire. 5. Now and then, work the bark with a wooden spatula, stirring the mass. 6. Once it has melted, add the butter and keep cooking for 20 minutes. The mass is black and about the consistency of sour cream. 7. Pour cold water into an enameled bowl and tip the mass into it — it sets instantly. 8. The mass turns pliable. Gather it into a single lump, like dough, and lift it out of the water. Divide it into pieces and roll them into ropes. 9. Cut each rope into several small pieces of gum. You can also roll little balls or pads. 10. For convenience, you can wrap the pieces of gum. Enjoy the taste!
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Birch bark - 0 kcal/100g
Similar recipes
Related and additional categories: