Fruit Jellies

Ingredients

• 2% oz. (44 table-spoonfuls filled level) Brown & Polson’s Patent ”’ Corn Flour
• 14 pints (24 large or three small breakfast-cupfuls) any kind of Fruit Juice
• Sugar to taste

Method

1. 1

   Mix the Corn Flour to a smooth cream with a little of the juice.

2. 2

   Bring the rest of the juice to the boil.

3. 3

   Remove the saucepan from the fire.

4. 4

   Pour the mixed Corn Flour slowly into it, stirring vigorously.

5. 5

   Bring to the boil again and boil well for THREE minutes, stirring all the time.

6. 6

   Pour into a wet mould and cool.

7. 7

   When cold, turn out and serve with whipped cream.

8. 8

   The juice of half a lemon may be added to help the flavour.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 8. The excerpt below is the record exactly as published.

Fruit Jellies Natural Fruit Jellies These jellies are made simply with Corn Flour and fresh fruit. They are more wholesome and nourishing than prepared jellies and artificially flavoured powders. They are easily made and ce the pleasant flavour and all the good qualities of fresh ruit. General Recipe For 6 persons. Time 15 mins. 2% oz. (44 table-spoonfuls filled level) Brown & Polson’s Patent ”’ Corn Flour. 14 pints (24 large or three small breakfast-cupfuls) any kind of Fruit Juice. Sugar to taste

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