1 packet raspberry jelly
1 teaspn cinnamon
1/4 teaspn spice
1 pint hot water
3/4 cup prunes
3/4 cup raisins
1/4 cup almonds
1/4 cup mixed peel
3/4 cup corn flakes (crushed)
1 tablspn brandy
Method: Combine spices with fruit and wine overnight. Partly set jelly, add all other ingredients, reset mixture. Serve with cream or ice cream.
Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.40.
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