Liz's Recipe for Jello a la la Brea
The exact amounts can vary as long as these simply proportions
remain constant. In its classic form one should make roughly a
metric ton, but this can be scaled up or down depending on one's
Boil gelatin until dissolved, cool very briefly; mix with fruit in
large vat (a horse trough will do); pour into industrial size pan
and store in a warm place until ready to serve.
SERVE in cups with straws or apply thickly with a paint brush or
roller using quick even strokes.
Helpful hints: if left uncovered, the jello can also double as an
effective hornet trap.
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