French Candies

Ingredients

• 2 envelopes Knox gelatine
• 4 cups granulated sugar
• lJ/2 cups boiling water
• 1 cup cold water
• 2 tablespoons of lemon juice
• 4 tablespoons of Creme de Menthe
• 2 tablespoons brandy
• 1 teaspoon extract of cloves

Method

1. 1

   Soak gelatine in cold water, add boiling water until dissolved, then add sugar and boil for 25 minutes.

2. 2

   Color and flavor as desired, pour into cold water-dipped tins, let stand overnight, cut into squares, and roll in sugar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.

French Candies. 2 envelopes Knox gelatine. 4 cups granulated sugar. lJ/2 cups boiling water. 1 cup cold water. « Soak the gelatine in cold water 5 minutes, add the boiling water. When dissolved add the sugar and boil 25 minutes. Now this may be colored and flavored as desired. For instance, add 2 tablespoons of lemon juice and 4 tablespoons of Creme de Menthe and color green with fruit coloring or add 2 table- spoons brandy and 1 teaspoon extract of cloves

Cook this with the app: pantry check, scaling, and the assistant.