Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ gallon | WATER; BOILING |
| 1½ gallon | WATER & RESERVED JUICE |
| 2 cans | PEACHES HALVES #2 1/2 |
| 4½ pounds | DSRT PWD STRAWBERRY |
PAN: 12 BY 20 BY 2½-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: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .