1 pkt Lemon or Orange Jelly Crystals
2 tablespoons Vinegar
1 small tin Crushed Pineapple (both fruit and juice)
1 cup boiling Water
1/2 teaspoon mustard
1 cup grated Carrot
Method: Dissolve jelly in boiling water, add salt and mustard, then carrot, pineapple and juice. Stir and let set. A dessertspoon of gelatine helps to make it firmer.
Source: contributed by E. Sanders, C. Hilder & H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition,1996).
2 tablespoons Vinegar
1 small tin Crushed Pineapple (both fruit and juice)
1 cup boiling Water
1/2 teaspoon mustard
1 cup grated Carrot
Method: Dissolve jelly in boiling water, add salt and mustard, then carrot, pineapple and juice. Stir and let set. A dessertspoon of gelatine helps to make it firmer.
Source: contributed by E. Sanders, C. Hilder & H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition,1996).
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