Yield: 100 Servings
Measure | Ingredient |
---|---|
3 quarts | WATER; BOILING |
1¼ gallon | WATER; COLD |
4 pounds | LETTUCE FRESH |
10 pounds | BANANAS FRESH |
3 pounds | DSRT PWD STRAWBERRY |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE M-G-1.
2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
3. ADD COLD WATER; MIX WELL.
4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
5. ADD ABOUT ⅓ OF SLICED BANANAS TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.
6. CHILL UNTIL FIRM. CUT 5 BY 7.
7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 2, 15 LB 6 OZ FRESH BANANAS A.P. (30 TO 40 BANANAS WILL YIELD
10 LB PEELED SLICED BANANAS). 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: M02200
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .