Cinnamon Jubes
A request has come in for a repeat of the recipe for Cinnamon Jubes. Here it is:— Ingredients: 2!b sugar l s 4 teaspoons cinnamon ',2 teacup lemon juice (about 4 small! 1 breakfast cup seedless raisins 2oz gelatine I=4 teacups water Method: In a saucepan place gelatine, water and iemon juice and soak for five minutes. Add sugar and cinnamon well mixed, and stir over gentle heat until the sugar is dissolved. Bring to the boil. Add 1 breakfast cup of seedless raisins and boil rapidly for five minutes. Wet a sponge roll tin and pour in the mixture. Cool, then store in the refrigerator or a cool place until set and firm. In a large bowl mix about half a cup each of sugar and cornflour. With a knife well dipped in the mixture, cul down firmly into even strips three-quarters o." an inch wide. With hands dipped in the sugar mixture, pull the strips up firmly and roll in the sugar mixture. With scissors cut off into neat even pieces, rolling them to coat well on all sides.
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https://paperspast.natlib.govt.nz/newspapers/CHP19610517.2.7.5
Bibliographic details
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Press, Volume C, Issue 29515, 17 May 1961, Page 3
Word count
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183Cinnamon Jubes Press, Volume C, Issue 29515, 17 May 1961, Page 3
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Acknowledgements
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This newspaper was digitised in partnership with Christchurch City Libraries.
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