| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | ga | WATER; BOILING |
| 1 1/2 | ga | WATER & RESERVED JUICE |
| 2 | cn | PEACHES HALVES #2 1/2 |
| 4 1/2 | lb | DSRT PWD STRAWBERRY |
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 WATER. 3. ADD JUICE AND WATER; STIR TO MIX WELL. 4. POUR ABOUT 1 GAL INTO EACH PAN. CHILL UNTIL SLIGHTLY THICKENED. 5. FOLD AN EQUAL QUANTITY OF FRUIT INTO GELATIN IN EACH PAN. CHILL UNTIL FIRM. Recipe Number: J00700 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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