2 ozs. gelatine
2 lb. white sugar
2 teaspoons citric acid
Jelly crystals for colouring and flavouring
Method: Soak gelatine in 2&1/2 cups of cold water for 1 hour. Bring to the boil and boil for 5 minutes, stirring all the time. Take off the fire and add the citric acid. Divide into portions. Have ready the jelly crystals dissolved in a little boiling water, and add this to the mixture. Allow 1 oz. of crystals to 1 lb. sugar. Use essence of lemon for the white part. Pour into slightly buttered dishes, and when set cut into cubes and roll in castor sugar. A variety of delicious colours can be obtained when making.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.88.
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