Almond jelly from The Essential Asian Cookbook by Jane Bowring and Jane Price

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cherries for mandarin oranges, and gelatine for agar-agar.

  • fairyduff on August 06, 2017

    A big favourite in our family. I make just the jelly, to add to any fruit, particularly if we're restricted to tinned fruit. I use gelatine instead of agar-agar, and also use a complete small tin of evaporated milk - no waste/leftover - and adjust the liquids accordingly. I am tempted someday to substitute other essences for the almond - just to experiment. I have rosewater essence particularly in mind.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.