Fruit gelatin

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, .

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