| 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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