| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 24 | Servings | ||
INGREDIENTS
| 3 | Envelopes unflavoured | |
| gelatin | ||
| 1 1/2 | c | Water |
| 2 | c | Sugar |
| 1 | c | Citrus/pomegranate juice |
| Food colouring | ||
| Icing sugar to coat |
INSTRUCTIONS
From: sylvia@itrc.on.ca (Sylvia Genders-LeReverend) Date: Tue, 22 Nov 1994 05:09:44 +0000 From Rose Dosti's book, Middle Eastern Cooking Bring gelatin, water, and sugar to boil and simmer 30 minutes. Add fruit juice and food colouring. Simmer another 5 minutes. Pour into oiled pan and chill until firm. Use sharp, wet knife to cut into 1" cubes, and drop onto waxed paper covered with icing sugar. Toss to coat well. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 33.6mg
Potassium: <1mg
Carbohydrates: 23.1g
Fiber: 0g
Sugar: 22.7g
Protein: <1g