| 摘要 |
A jelly for use in pastry, salad creams, lemon curd, cake icings, butter cream, ice cream, &c. is produced by adding with stirring just prior to use an approximately 50 per cent solution of citric, tartaric or malic acid or the like to a solution comprising 60 per cent by weight of cane or other sugar, 0,05 per cent of pectin and 40 per cent of water. The pectin sugar solution is obtained by mixing powdered lemon or other pectin with one fourth of the sugar, adding the water, bringing to a boil, adding the remainder of the sugar and allowing to cool to about 80 DEG F. About 1 1/2 per cent of acid solution may be added, at about 60 DEG F. |
