| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Fruit Gelatin
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 007 00
FRUIT GELATIN
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
116 cal
28 g
2g
0g
0 mg
65 mg
8 mg
Ingredient
Weight
Measure
Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS
12-1/2 lbs
1 gal 2 qts
DESSERT POWDER,GELATIN,STRAWBERRY
5-1/8 lbs
2 qts 2-1/2 cup
WATER,BOILING
12-1/2 lbs
1 gal 2 qts
RESERVED LIQUID
6-1/4 lbs
3 qts
WATER,COLD
6-1/4 lbs
3 qts
Method
1
Drain fruit; reserve juice for use in Step 3 and fruit for use in Step 5.
2
Dissolve gelatin in boiling water.
3
Add juice and water; stir to mix well.
4
Pour about 1 gallon into each pan. Chill until slightly thickened.
5
Fold an equal quantity of fruit into gelatin in each pan. Chill until firm. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, 2 No. 10 cans of the following canned fruit may be used per 100 servings: Canned Fruit Cocktail, Canned Mixed Fruit
Chunks, Canned Peaches, quarters or slices, Canned Pears, quarters or slices, Canned Pineapple, chunks or tidbits.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/fruit_gelatin.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Fruit Gelatin

Yield: 100 Portion: 2/3 Cup
Calories: 116 cal
Carbohydrates: 28 g
Protein: 2g
Fat: 0g
Cholesterol: 0 mg
Sodium: 65 mg
Calcium: 8 mg

Ingredient Weight Measure Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS 12-1/2 lbs 1 gal 2 qts
DESSERT POWDER,GELATIN,STRAWBERRY 5-1/8 lbs 2 qts 2-1/2 cup
WATER,BOILING 12-1/2 lbs 1 gal 2 qts
RESERVED LIQUID 6-1/4 lbs 3 qts
WATER,COLD 6-1/4 lbs 3 qts

Method:
1
Drain fruit; reserve juice for use in Step 3 and fruit for use in Step 5.
2
Dissolve gelatin in boiling water.
3
Add juice and water; stir to mix well.
4
Pour about 1 gallon into each pan. Chill until slightly thickened.
5
Fold an equal quantity of fruit into gelatin in each pan. Chill until firm. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, 2 No. 10 cans of the following canned fruit may be used per 100 servings: Canned Fruit Cocktail, Canned Mixed Fruit
Chunks, Canned Peaches, quarters or slices, Canned Pears, quarters or slices, Canned Pineapple, chunks or tidbits.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/fruit_gelatin.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence