"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

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.




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