Reference > Farmer's Cookbook > COLD DESSERTS > Lemon Jelly
  Sautéd Pears with Chocolate Sauce Orange Jelly  
CONTENTS · BIBLIOGRAPHIC RECORD

Lemon Jelly

1/2 box gelatine or
1/2 cup cold water
2 tablespoons granulated gelatine
21/2 cups boiling water

1 cup sugar
1/2 cup lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sautéd Pears with Chocolate Sauce Orange Jelly  
 
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