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Perfection Salad
Source: U.S. Department of Defence | |
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![]() SALADS, SALAD DRESSINGS, AND RELISHES No.M 036 00
PERFECTION SALAD
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
72 cal
17 g
2g
0g
0 mg
56 mg
22 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
CABBAGE,GREEN,FRESH,SHREDDED
1-1/2 lbs
2 qts 1-3/4 cup
1-7/8 lbs
6 oz
1-3/8 cup
7-1/3 oz
CARROTS,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
8 oz
1-1/2 cup
9-3/4 oz
6-3/4 oz
1 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
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 cabbage, carrots, celery, peppers, and pimientos.
6
Add 1-1/2 quarts vegetables to gelatin in each pan.
7
Chill until firm. Cut 5 by 7.
8
Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F.
or lower.
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https://theodora.com/recipies/salads_and_dressings/perfection_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 3 Ounces |
Calories: | 72 cal |
Carbohydrates: | 17 g |
Protein: | 2g |
Fat: | 0g |
Cholesterol: | 0 mg |
Sodium: | 56 mg |
Calcium: | 22 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 | |
CABBAGE,GREEN,FRESH,SHREDDED | 1-1/2 lbs | 2 qts 1-3/4 cup | 1-7/8 lbs |
CARROTS,FRESH,CHOPPED | 6 oz | 1-3/8 cup | 7-1/3 oz |
CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
PEPPERS,GREEN,FRESH,CHOPPED | 8 oz | 1-1/2 cup | 9-3/4 oz |
PIMIENTO,CANNED,DRAINED,CHOPPED | 6-3/4 oz | 1 cup | |
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 cabbage, carrots, celery, peppers, and pimientos. 6 Add 1-1/2 quarts vegetables to gelatin in each pan. 7 Chill until firm. Cut 5 by 7. 8 Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. 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