Jellied spiced black cher
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER; BOILING |
| 1 | quart | WATER; COLD |
| 4 | pounds | LETTUCE FRESH |
| 12⅞ | pounds | PIE FIL CHERRY #10 |
| 3 | pounds | DSRT PWD CHERRY #2 1/2 |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
2. DISSOLVE GELATIN IN BOILING WATER; ADD CANNED, DARK SWEET PITTED CHERRIES
AND JUICE.
3. ADD COLD WATER; MIX WELL.
4. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.
5. CHILL UNTIL SLIGHTLY THICKENED. STIR.
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, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02801
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .