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Jelly and Custard Recipe

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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.

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

Category:
Category:

Ingredients:  
Ingredients:  
Custard:
1 pint milk
2 eggs
1/3 c. granulated sugar

Jelly:
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

Directions:
Directions:
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.

 

 

 

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