Jellied spiced peach sala

Yield: 100 Servings

Measure Ingredient
1 quart WATER
1 gallon WATER; COLD
2 cans PEACHES HALVES #2 1/2
4 pounds LETTUCE FRESH
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-GUIDELINES.

2. COMBINE CANNED PEACES, QUARTERS OR SLICES, UNDRAINED; CINNAMON, NUTMEG, A

CLOVES.

3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FORM HEAT.

4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.

5. ADD COLD WATER; MIX WELL.

6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

7. CHILL UNTIL SLIGHTLY 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: IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02802

SERVING SIZE: 1 SQUARE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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