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Jellied Spring Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 036 02
JELLIED SPRING SALAD
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
70 cal
16 g
2g
0g
0 mg
47 mg
16 mg
Ingredient
Weight
Measure
Issue
DESSERT POWDER,GELATIN,LEMON
3-2/3 lbs
1 qts 3-1/2 cup
WATER,BOILING
6-1/4 lbs
3 qts
WATER,COLD
8-1/3 lbs
1 gal
8-1/3 oz
1 cup
VINEGAR,DISTILLED
CUCUMBER,FRESH,CHOPPED
2 lbs
1 qts 3-5/8 cup
2-3/8 lbs
10-5/8 oz
3 cup
11-3/4 oz
ONIONS,GREEN,FRESH,CHOPPED
PIMIENTO,CANNED,DRAINED,CHOPPED
1-2/3 oz
1/4 cup 1/3 tbsp
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Dissolve gelatin in boiling water.
2
Add cold water and vinegar; mix well.
3
Pour 2-3/4 quarts into each pan.
4
Chill until slightly thickened.
5
Combine cucumbers, green onions, and pimientos.
6
Add 1-1/2 quarts vegetables to gelatin in each pan.
7
Chill until firm. Cut 5 by 7.
Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F.
8
or lower.
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|
| Yield: 100 | Portion: 3 Ounces |
| Calories: | 70 cal |
| Carbohydrates: | 16 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 47 mg |
| Calcium: | 16 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| DESSERT POWDER,GELATIN,LEMON | 3-2/3 lbs | 1 qts 3-1/2 cup | |
| WATER,BOILING | 6-1/4 lbs | 3 qts | |
| WATER,COLD | 8-1/3 lbs | 1 gal | |
| VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
| CUCUMBER,FRESH,CHOPPED | 2 lbs | 1 qts 3-5/8 cup | 2-3/8 lbs |
| ONIONS,GREEN,FRESH,CHOPPED | 10-5/8 oz | 3 cup | 11-3/4 oz |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 1-2/3 oz | 1/4 cup 1/3 tbsp | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Dissolve gelatin in boiling water. 2 Add cold water and vinegar; mix well. 3 Pour 2-3/4 quarts into each pan. 4 Chill until slightly thickened. 5 Combine cucumbers, green onions, and pimientos. 6 Add 1-1/2 quarts vegetables to gelatin in each pan. 7 Chill until firm. Cut 5 by 7. Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. 8 or lower. |
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