Jellied spiced cherry sal

100 Servings

Ingredients

Quantity 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

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. 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, .

Related recipes