CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
|
|
100 |
Servings |
INGREDIENTS
4 1/2 |
qt |
BOILING JUICE & WATER |
12 1/2 |
lb |
ICE |
13 1/2 |
lb |
FRUIT COCKTAIL #10 |
4 1/2 |
lb |
DSRT PWD ORANGE #2 1/2 |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : DRAIN FRUIT; RESERVE
JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN STEP 5. DISSOLVE GELATIN
IN BOILING JUICE AND WATER. ADD CRUSHED ICE, STIRRING CONSTANTLY UNTIL
ICE IS MELTED AND GELATIN BEGINS TO THICKEN. ADD FRUIT; STIR UNTIL
BLENDED; POUR INTO PANS. CHILL UNTIL FIRM. : NOTE: 1. IN STEP 1,
THE FOLLOWING CANNED FRUITS MAY BE USED: FRUIT COCKTAIL, CANNED 13 LB
8 OZ (2-NO. 10 CN). PEACHES, QUARTERS OR SLICES, CANNED, 13 LB 8 OZ
(2-NO. 10 CN). PEARS, QUARTERS OR SLICES, CANNED, 13 LB 4 OZ (2-NO. 10
CN). PINEAPPLE, CHUNKS OR TIDBITS, CANNED, 13 LB 8 OZ (2-NO. 10 CN).
Recipe Number: J00703 SERVING SIZE: 2/3 CUP 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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