History Cookbook: Strawberry Jelly (1970's Party)
This party food really shows how convenience foods had taken off in the 1970s. A trend still going on today! Previously, the jelly would have had to be made with gelatine and the topping made from blancmange. Both of these would have taken some time to both prepare and set.
The flavoured jelly cubes meant that the jelly could be made much more quickly and left to set in the refrigerator (most households had one by the 1970s). Convenience toppings such as Angel Delight became immensely popular. The dish is decorated with ready bought hundreds and thousands.
In the 1970's, colour was fashionable - party tables should be very colourful - not only the food, but the tables, dishes, decorations and the party clothes the children wore!
For images of the cooking process see our Jelly Picture Gallery.
With thanks to Caroline Cuerden, The Hair Company for their help with this podcast.
- 1 packet of strawberry jelly (135g), makes 1 pint (600ml) of jelly.
- 1 packet of strawberry Angel Delight
- 1/2 pint milk (300ml) ( to make up the delight mix)
- 1 pint (600ml) water ( to make up the jelly)
- 8 paper jelly cases
- sugar strands to decorate
- Measuring jug
- Paper cases
To make the jelly, follow the instructions printed on the back of the jelly packet:
- Dissolve the jelly cubes in a heat proof measuring jug using a little boiling water or in the microwave
- Then add enough cold water to make the liquid up to 1 pint
- Pour into paper cases and leave to go cold. It is a good idea to make the jelly the day before and leave it to set overnight
No more than an hour or two before serving: make the Angel Delight topping; follow the instructions on the packet:
- Add the 1/2 pint of milk to a bowl, add the Angel Delight and whisk until creamy
- Leave to thicken for 5 minutes
- Spoon some Angel Delight onto the top of each jelly and sprinkle with sugar strands
- Keep cool until ready to serve
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