1950’s condensed milk jelly.... help!

lemsip it certainly did the trick and he quickly gained weight.

Def jaxjacky! I broke my hip 4 weeks ago and my appetite hasn’t been the best. Childhood food seems more tempting somehow.

well i can't see the point . but each to their own.
in the olden days, ie when we were young, such things were not easily available ready made, so it made sense to make them at home.
but now there is such a variety of foods available, and quite reasonable in price, most people on here can afford to buy whatever they fancy. that seems simpler to me.
i try to avoid nostalgia foods; too risky.

Ah, milk jelly! My mother didn't whisk it because we all loved it when it set solid!

Best with raspberry jelly. When made with strawberry jelly I found it insipid and with orange jelly it tasted worse still.

Carnation milk was a great treat even when poured over tinned fruit!

Always made this regularly, still do, cheap and cheerful and lovely??Evaporated milk not condensed milk.

What a blast from the past. I'd completely forgotten and I used to do the whisking! ? Rr another vote for raspberry here !

I loved this as a child, another raspberry fan here ?. Made it with grandkids thinking they would love it....they didn't...I had to eat it all myself ?

Evaporated milk took me right back, my mother used to make icecream with it. She would chill the can, then whisk the milk furiously until thick, and add lemon juice and sugar to taste. It would freeze solid, no need for repeat whiskings, and was superb!

My grandmother showed me how to make this. I keep a tin of Evaporated Milk in my fridge with a tin of Raspberries in light juice. (Raspberry jelly kept in the store cupboard.)

I add strained, tinned raspberries for the last couple of seconds of beating and then fold in whole frozen raspberries and leave it to set.

Incidentally, the chilled, tinned raspberry juice tastes wonderful with the addition of a splash of gin.

My children were all intrigued when I made it and asked what I was doing, I always told them to 'Wait and see' - hence its name in my family!

They used to give it to babies in the hospitals in the early 1970s. I remember that because I had a baby who needed to be cot nursed and I was rather horrified when they told me they were feeding her that. Still she thrived and is now a grandma herself.

@Grannynannywanny, wasn’t that in the days of big (blue?) tins of National Dried Milk for babies?
I still (vaguely) remember them, since 2 siblings were born in the early 50s.
Maybe it was thought that Carnation was somehow better.

I make this but pour it into a biscuit crumb base and serve in slices, sometimes with pouring cream!

It's known as Peril in our house.

Witzend yes I remember the blue tins of National Dried Milk. The empty tins were often put to good use afterwards. My Dad had one full of nails and screws.

Carnation milk was fed to premature babies for extra calories to encourage weight gain. When my baby cousin came home from hospital aged 3 months he weighed only 5lbs at that stage.

Just googled and found one

Interesting about feeding prem babies Carnation, my eldest was nearly 9 pounds at birth but not a good feeder and health visitor of the day recommended Carnation! He loved it ,still does at age 59! It was easy to buy and store , the instructions were on the tin for baby feeds but not now,wonder what changed.

I used to make this is a child, but I used a small can of raspberries in it too. It was my favourite- I got the idea from the Carnation milk recipe book!

I was also fed with carnation milk, as an infant, in 1966.

What a coincidence this thread is! Last week my DH and I were talking about this and I've put jelly on my online shopping list in readiness to make mousse/Flummery! Haven't made it for donkeys' years.

My DD, born in the 70s, was fed on diluted Carnation, too - on the advice of the Health Visitor. Then, years later, it was decided that it was a Bad Thing because it contained so much salt!

I also used Carnation and whipped it to a froth before adding the jelly, made up with half a pint of boiling water. If I was making a blackcurrant jelly, I added a little Ribena and my two loved it.

Not a mousse recipe, but one of my Grans used to make lime jelly and when nearly set, mix in some green grapes.
Very refreshing.

Soupy

I make this but pour it into a biscuit crumb base and serve in slices, sometimes with pouring cream!

It's known as Peril in our house.

Oooh, great idea! Thanks for sharing ?

I used to do similar to Soupy but used orange jelly and added a drained can of mandarin oranges. Found the recipe in a Carnation cookbook whilst looking for a recipe for school cooking. Continued using it for years while the children were at home.