Sweet cubes of jellied milk from A History of English Food by Clarissa Dickson Wright

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

  • mjes on September 28, 2019

    Yes, I am a sucker for the instant jellied almond-flavored milk using agar-agar - something I think of as East Asian. So when I read this in an English food resource, I had to try it immediately. I liked the rose-water flavoring but I think next time I might add a bit of pistachio nuts on top. Rose-water is too subtle a flavor to go with a fruit salad - the way I use the Asian version. So I'm still deciding the best way to use/serve.

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.