Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | WATER |
| 1 gallon | WATER; COLD |
| 4 pounds | LETTUCE FRESH |
| 1½ pounds | SUGAR; BROWN, 2 LB |
| 12⅞ pounds | PIE FIL CHERRY #10 |
| 3 pounds | DSRT PWD CHERRY #2 1/2 |
| 1 teaspoon | NUTMEG GROUND |
| 1 tablespoon | CINNAMON GROUND 1 LB CN |
| ½ teaspoon | CLOVES GROUND |
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. COMBINE CHERRIES AND JUICE WITH WATER, BROWN SUGAR, CINNAMON, NUTMEG, AND CLOVES.
3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FROM HEAT.
4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.
5. ADD COLDWATER; MIX WELL.
6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.
7. CHILL UNTIL SLIGHLTY THICKENED. STIR.
8. CHILL UNTIL FIRM. CUT 5 BY 7.
9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IN STEP 2, 11 LB FROZEN, RED TART, PITTED CHERRIES AND 1 QT WATER
MAY BE USED FOR CANNED CHERRIES.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED.
Recipe Number: M02800
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .