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CHIFFON JELLO Kathy Arkema

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 188, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 pkge Jello 1/2 c.
  2. powdered milk Make up one package Jello any flavor.
  3. Refrigerate until almost set and pour into the blender.
  4. Add 1/2 cup powdered milk and blend on high.
  5. Pour into a mold or small serving dishes.
  6. It sets up immediately and is a nice dessert in a hurry.
  7. A tablespoon of sugar may be added during blending if you want it extra sweet.