Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | WATER; BOILING |
| 1 gallon | WATER; COLD |
| 13¼ pounds | PEARS #10 |
| 4 pounds | LETTUCE FRESH |
| 3 pounds | DSRT PWD LIME #2 1/2 |
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. DRAIN PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES INTO 2 OR 3 PIECES; SET ASIDE FOR USE IN STEP 6.
3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
4. ADD COLD WATER AND RESERVED JUICE; MIX WELL.
5. POUR EQUAL AMOUNT GELATIN MIXTTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
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.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02502
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .