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Grandpa Pencil's Recipe

French Jellies


French Jellies


  • 4 tablespoons Gelatine Powder
  • 2 cups cold Water
  • 4 cups Sugar
  • 1 pinch Cream of Tartar
  • Quantity of Icing Sugar


 You will need
Jug or mixing bowl, a saucepan, mixing spoon and Swiss roll tray/s


  • Soak the gelatine in half of the water
  • Put the rest of the water with the sugar and cream of tartar into a saucepan
  • Bring to the boil stirring gently until the sugar is dissolved
  • Add gelatine water and simmer gently for 20 minutes
  • Pour into wetted Swiss Roll tin/s
  • When cold and set cut into squares and lightly toss in icing sugar




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment