Photo: Niklas Rhose
Ingredients
- 1 teaspoonful cox's instant 12 ozs
- three tablespoonfuls of the apricot syrup
- one pound of this puree
- 12 ozs
- 4 ozs
- 1 tin apricots dissolve the gelatine in three tablespoonfuls of the apricot sy
Directions
1
1 teaspoonful Cox’s instant 12 ozs. sugar powdered gelatine 4 ozs. chopped nut meats
2
1 tin apricots
3
Dissolve the gelatine in three tablespoonfuls of the apricot syrup. Rub the apricots through a sieve, weigh one pound of this puree, add to it the gelatine and sugar, and bring slowly to the boil, stirring all the time. Continue to stir until quite thick, add the nut meats, and pour into buttered tins. Let them cool and set. Remove from tins, cut into small rounds, and roll in plenty of granulated sugar. The pastilles can bo made of any preserved or fresh fruit.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive