Source: U.S. Department of Defence
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Jellied Pear Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 025 02
JELLIED PEAR SALAD
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
93 cal
23 g
2g
0g
0 mg
46 mg
20 mg
Ingredient
Weight
Measure
Issue
PEARS,CANNED,HALVES,DRAINED,CHOPPED
13-1/4 lbs
1 gal 2 qts
DESSERT POWDER,GELATIN,LIME
3-1/2 lbs
1 qts 3 cup
WATER,BOILING
8-1/3 lbs
1 gal
8-1/3 lbs
1 gal
RESERVED LIQUID
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Drain pears; reserve juice for use in Step 3. Cut pear halves into 2 or 3 pieces; set aside for use in Step 5.
2
Add lime gelatin to boiling water; stir until dissolved.
3
Add cold water and reserved juice; mix well.
4
Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.
5
Add pears 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: 5 Ounces |
| Calories: | 93 cal |
| Carbohydrates: | 23 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 46 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEARS,CANNED,HALVES,DRAINED,CHOPPED | 13-1/4 lbs | 1 gal 2 qts | |
| DESSERT POWDER,GELATIN,LIME | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| RESERVED LIQUID | 8-1/3 lbs | 1 gal | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Drain pears; reserve juice for use in Step 3. Cut pear halves into 2 or 3 pieces; set aside for use in Step 5. 2 Add lime gelatin to boiling water; stir until dissolved. 3 Add cold water and reserved juice; mix well. 4 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened. 5 Add pears 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