Fruit Gelatin
Recipe No. 126 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 126 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Gelatin, flavored — 5 pounds
- Water, boiling — 1½ gallons (6 No. 56 dippers)
Water, cold — 1½ gallons (6 No. 56 dippers)
- Fruit, sliced and fruit juice — 1½ gallons (6 No. 56 dippers)
Directions
- Dissolve gelatin in boiling water; add cold water.
- Chill until mixture begins to thicken; add mixed fruit. Chill until firm.
- Cut in squares.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, flavored — 6⅓ oz Water, boiling — 2 cups Water, cold — 2 cups Fruit, sliced and fruit juice — 2 cups
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 126, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.