| 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 : 1. DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN STEP 5. 2. DISSOLVE GELATIN IN BOILING JUICE AND WATER. 3. 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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