CREME DE MENTHE DELIGHT.
Ingredients: 21b of icing sugar, 3 gills of water, lgozs of powdered gelatine, dissolved in If gills of water, essence of peppermint, green colouring. Method: Brush a deep, clean, oblong tin lightly with olive oil. Put the icing sugar, after sieving it, into a well-lined pan with the three gills of water. Dissolve slowly, then boil for ten minutes, stirring constantly. Remove from fire. Add the dissolved gelatine to the syrup with sufficient peppermint to give a strong flavour; colour the mixture with bright green. Pour into the oiled tin and leave overnight. Next day turn on to a board dredged with icing sugar, and cut into squares with a knife dipped in boiling water. Toss ( each piece in icing sugar and place in paper cases. .
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https://paperspast.natlib.govt.nz/newspapers/HAWST19270910.2.108
Bibliographic details
Hawera Star, Volume XLVII, 10 September 1927, Page 17
Word Count
130CREME DE MENTHE DELIGHT. Hawera Star, Volume XLVII, 10 September 1927, Page 17
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