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Jellied Fruit Cocktail Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 026 00
JELLIED FRUIT COCKTAIL SALAD
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
125 cal
23 g
3g
3g
0 mg
48 mg
25 mg
Ingredient
Weight
Measure
Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS
12-1/2 lbs
1 gal 2 qts
WATER,BOILING
8-1/3 lbs
1 gal
DESSERT POWDER,GELATIN,CHERRY
3-1/2 lbs
1 qts 3 cup
RESERVED LIQUID
8-1/3 lbs
1 gal
JUICE,LEMON
1-5/8 lbs
3 cup
NUTS,UNSALTED,CHOPPED,COARSELY
1-1/4 lbs
1 qts
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Drain fruit cocktail; reserve juice for use in Step 3 and fruit for use in Step 5.
2
Add gelatin to boiling water; stir until dissolved.
3
Add cold water, reserved juice and lemon juice; mix well.
4
Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.
5
Add 2 quarts fruit cocktail and 1-1/3 cups nuts to gelatin mixture in each pan; stir to distribute evenly.
6
Chill until firm. Cut 5 by 7.
7
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: 4-1/2 Ounces |
| Calories: | 125 cal |
| Carbohydrates: | 23 g |
| Protein: | 3g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 48 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS | 12-1/2 lbs | 1 gal 2 qts | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| DESSERT POWDER,GELATIN,CHERRY | 3-1/2 lbs | 1 qts 3 cup | |
| RESERVED LIQUID | 8-1/3 lbs | 1 gal | |
| JUICE,LEMON | 1-5/8 lbs | 3 cup | |
| NUTS,UNSALTED,CHOPPED,COARSELY | 1-1/4 lbs | 1 qts | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Drain fruit cocktail; reserve juice for use in Step 3 and fruit for use in Step 5. 2 Add gelatin to boiling water; stir until dissolved. 3 Add cold water, reserved juice and lemon juice; mix well. 4 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened. 5 Add 2 quarts fruit cocktail and 1-1/3 cups nuts to gelatin mixture in each pan; stir to distribute evenly. 6 Chill until firm. Cut 5 by 7. 7 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