Source: U.S. Department of Defence
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Jellied Cranberry and Orange Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 023 00
JELLIED CRANBERRY AND ORANGE SALAD
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
106 cal
26 g
2g
0g
0 mg
50 mg
21 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
6-1/4 lbs
3 qts
DESSERT POWDER,GELATIN,ORANGE
3-1/2 lbs
1 qts 3 cup
WATER,COLD
10-1/2 lbs
1 gal 1 qts
CRANBERRIES,FRESH
3-1/8 lbs
3 qts 2-7/8 cup
3-1/4 lbs
ORANGE,FRESH
1-3/4 lbs
6 each
1-5/8 lbs
1 qts 2-1/8 cup
2-1/4 lbs
CELERY,FRESH,CHOPPED
SUGAR,GRANULATED
1-3/4 lbs
1 qts
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Add gelatin to boiling water; stir until dissolved.
2
Add cold water; mix well.
3
Pour about 3 quarts gelatin mixture into each pan; chill until slightly thickened.
4
Grind cranberries. Set aside for use in Step 7.
5
Quarter oranges; remove seeds. DO NOT PEEL. Grind oranges.
6
Combine cranberries, oranges, celery, and sugar; mix well.
7
Add 2 quarts cranberry mixture to gelatin in each pan; stir to distribute evenly.
8
Chill until firm. Cut 5 by 7.
9
Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve.
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|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 106 cal |
| Carbohydrates: | 26 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 50 mg |
| Calcium: | 21 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,BOILING | 6-1/4 lbs | 3 qts | |
| DESSERT POWDER,GELATIN,ORANGE | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,COLD | 10-1/2 lbs | 1 gal 1 qts | |
| CRANBERRIES,FRESH | 3-1/8 lbs | 3 qts 2-7/8 cup | 3-1/4 lbs |
| ORANGE,FRESH | 1-3/4 lbs | 6 each | |
| CELERY,FRESH,CHOPPED | 1-5/8 lbs | 1 qts 2-1/8 cup | 2-1/4 lbs |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Add gelatin to boiling water; stir until dissolved. 2 Add cold water; mix well. 3 Pour about 3 quarts gelatin mixture into each pan; chill until slightly thickened. 4 Grind cranberries. Set aside for use in Step 7. 5 Quarter oranges; remove seeds. DO NOT PEEL. Grind oranges. 6 Combine cranberries, oranges, celery, and sugar; mix well. 7 Add 2 quarts cranberry mixture to gelatin in each pan; stir to distribute evenly. 8 Chill until firm. Cut 5 by 7. 9 Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence