| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | qt | WATER |
| 1 | ga | WATER; COLD |
| 4 | lb | LETTUCE FRESH |
| 1 1/2 | lb | SUGAR; BROWN, 2 LB |
| 12 7/8 | lb | PIE FIL CHERRY #10 |
| 3 | lb | DSRT PWD CHERRY #2 1/2 |
| 1 | ts | NUTMEG GROUND |
| 1 | tb | CINNAMON GROUND 1 LB CN |
| 1/2 | ts | CLOVES GROUND |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1. 2. COMBINE CHERRIES AND JUICE WITH WATER, BROWN SUGAR, CINNAMON, NUTMEG, AND CLOVES. 3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FROM HEAT. 4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE. 5. ADD COLDWATER; MIX WELL. 6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN. 7. CHILL UNTIL SLIGHLTY THICKENED. STIR. 8. CHILL UNTIL FIRM. CUT 5 BY 7. 9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, 11 LB FROZEN, RED TART, PITTED CHERRIES AND 1 QT WATER MAY BE USED FOR CANNED CHERRIES. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. Recipe Number: M02800 SERVING SIZE: 1 SQUARE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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