Jellied orange salad
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER; BOILING |
| 2 | quarts | WATER; COLD |
| 6 | pounds | ORANGES FRESH |
| 6 13/16 | pounds | PINEAPPLE CHUNK #10 |
| 1 | quart | JUICE ORANGE 32 OZ FZ |
| 4 | pounds | LETTUCE FRESH |
| 3 | pounds | DSRT PWD ORANGE #2 1/2 |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.
2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.
4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE 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: 8 LB 7 OZ FRESH ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02501
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .