Gypsy Creams


Woman and Home / 1st January 1962

‘Rich, heavy syrup’ is looked down upon nowadays for health reasons, but it certainly makes the contents look good. NOM.

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TheLeen on 22 February 2010 @ 1pm

For canned fruit they do look good.

Rachel on 23 February 2010 @ 11am

A culinary confession: I still prefer tinned peaches and apricots to fresh ones. And the rich heavy syrup was delicious when mixed with evaporated milk. I miss the 1970s.

Tanya Jones on 23 February 2010 @ 9pm

There was an example of a traditional London Transport canteen meal in the museum on Sunday: steak, baked beans and mashed spud. I really fancied it. I actually know where you’re coming from with tinned fruit, Rach!

UriGagarin on 23 February 2010 @ 10pm

Evaporated milk …. wow.
Not even thought about that for years, but the thick sweet cloying taste I can still imagine, and feeling thick on my tongue.

I’d imagine the syrup was necessary cos they couldn’t pick ‘n’ preserve ‘n’ can in time that natural juice would work. Pus the national taste ( post rationing ) would have been for everything to have been soaked in sugar.

Martin Fenton on 24 February 2010 @ 3pm

I still prefer to have evaporated milk in coffee to normal milk. It’s an indulgence I only partake of once or twice a year, though.

Martin Fenton on 24 February 2010 @ 11pm

The syrup was also probably necessary to allow the tinned peaches to be exported without reacting to the can, Uri. SPC was an Australian company, if memory serves.

Tanya Jones on 27 February 2010 @ 10pm

Martin Fenton: full of interesting facts!

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