Recipe book : Rowntree's sunripe jellies.

  • Rowntree (Firm)
Date:
[between 1950 and 1959?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book : Rowntree's sunripe jellies. Source: Wellcome Collection.

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    A sweet makes meal-time a million times more enjoyable, but sometimes when it’s ‘‘just-the-family”’ one doesn’t feel like going into a lot of elaborate preparations. That’s the joy of Rown- tree’s Sunripe Jellies! It takes no time and even less effort to make sweets, like those given here, that for looks and flavour get the whole family’s vote of thanks. 4 GARDEN SALAD BOWL 2 Rowntree’s Sunripe Jellies (Raspberry flavour) 1} pints water 1-2 cups mixed fruit (fresh, bottled or tinned, e.g. raspberries, straw- berries, cherries, plums, grapes, apples, pears, etc.). N.B. Fresh pineapple should not be used as this destroys the setting properties of jelly. + pint water 2 oz. sugar Dissolve the jellies in the 1} pints nearly boiling water and allow to cool. Cut up the prepared fruit into small pieces leaving small fruits, e.g. rasp- berries, whole. Mix well together and put half the mixture into a glass serving bowl. Pour the jelly over this just as it is setting and stir well. Heat the sugar in the } pint water until it is dissolved and pour this over the remaining fruit. Cover and allow to stand until the jelly sets. Put the fruit and syrup over the jelly, arranging it slightly to make an attractive fruit salad. Serve plain or with evaporated milk or cream.
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