Fruit Pastilles

Ingredients

• 4 0z. COX’S INSTANT POWDERED GELATINE
• 1 lb. apricot pulp (from tinned apricots)
• I2 OzS. sugar

Method

1. 1

   Put the ingredients in a saucepan, and stir over a slow fire till boiling, then continue to boil until quite thick, stirring all the time.

2. 2

   Test by putting a drop on a cold plate.

3. 3

   If it sets in a few minutes the mixture is ready.

4. 4

   Have some peppermint rings rinsed in cold water.

5. 5

   Put them on a wet plate or slab, and put a teaspoonful of the boiled mixture in each.

6. 6

   When set, press them out of the rings, and toss in granulated sugar.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 42. The excerpt below is the record exactly as published.

FRUIT PASTILLES (illustrated on page 84) 4 0z. COX’S INSTANT POWDERED GELATINE 1 lb. apricot pulp (from tinned apricots) I2 OzS. sugar

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