Fruit Flan
From McDougall's cookery book, 1950
Use fresh fruits when available. If jelly is not starting to thicken, it will soak through the pastry.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 14. The excerpt below is the record exactly as published.
FRUIT FLAN Flan Pastry (see page 28). Stewed or bottled Fruit. Jelly Crystals, Gelatine or Cornfiour. Line a 7-inch flan ring and bake as directed on page 28. Drain the fruit very thoroughly from the syrup and arrange carefully in the flan case. _ Measure a half pint of the strained syrup, sweeten if necessary and thicken _ by one of the following methods: 1. Blend two teaspoonfuls of cornflour to a smooth paste with a little of ca the syrup, boil the rest, pour on to the blended mixture, return to the sauce- pan, stir and boil 2 mins. Colour delicately and pour on the fruit. Leave to set. 2. Dissolve the requisite amount of jelly crystals in some of the syrup, add the rest, cool and, when starting to thicken, pour at once over the fruit. 3. Dissolve one-half ounce of gelatine
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Cook this with the app: pantry check, scaling, and the assistant.