"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Jelly and Custard Recipe

  Tried it? Rate this Recipe:


This recipe for Jelly and Custard, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Fouts (in memory of Alice Wilkinson)
Added: Saturday, May 9, 2009


1 pint milk
2 eggs
1/3 c. granulated sugar

2 envelopes unflavored Knox Gelatin
1 c. cold water
1 c. granulated sugar
2 c. boiling water
juice of 2 lemons
juice of 3 oranges

Custard directions:
Put milk, beaten eggs, and sugar in top of double boiler and cook, stirring most of the time after water starts boiling in bottom of pan. Remove from stove when custard thickens or sticks to spoon. Cool and add 1 tsp vanilla. Refrigerate. (It will thicken more when cool).

Jelly directions:
Soak gelatin in cold water. Dissolve sugar and soaked gelatin in boiling water; add lemon and orange juice. Strain into bowl. Refrigerate.

To serve: scoop the fruit gelatin into a bowl and ladle the custard on top.

Personal Notes:
Personal Notes:
This is best with fresh squeezed fruit juice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!