Photo: Massimo Adami
Ingredients
- 1 pint fruit
- 1 gill water rub jam through a sieve
- 1 teacupful juice £ lemon jam £ oz
- lemon juice
Directions
1
J pint cream 1 pint fruit or 1 teacupful
2
Juice £ lemon jam
3
£ oz. gelatine 1 gill water
4
Rub jam through a sieve with a little milk; if fresh fruit, put castor sugar over and stand 1 hour. Rub through sieve. Melt gelatine with water, add sugar (if liked), lemon juice, pour the melted and cool gelatine into fruit juice. "Whip the cream and stir it in, pour into wet mould. N.B. — Creams and jellies turn out better if moulded when cool.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive