Photo: Ernest Porzi
Ingredients
- 2 pint boiling water
- 1 box lemon jello
Directions
1
1 box lemon jello. ^2 pint boiling water.
2
3^ cup granulated sugar. y2 pint grape juice.
3
Stir sugar in jello powder. Dissolve in boiling water; add grape juice. Set aside to cool. When almost set, add y2 cup of whipped cream, beating well with egg beater. Serve with whipped cream and candied violets.
4
180 Desserts.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive