Lemon Gelatin
Recipe No. 127 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. 127 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
- Water, cold — 1¼ quarts (5 No. 56 dippers)
- Gelatin, plain — 1 pound (1 mess kit cup)
- Water, boiling — 2½ gallons (10 No. 56 dippers)
- Sugar, granulated — 10 pounds (5 No. 56 dippers)
- Lemon juice — 3⅓ quarts (3⅓ No. 56 dippers)
Directions
- Pour cold water over gelatin; mix and allow to stand 5 minutes.
- Add boiling water and sugar; stir until sugar is dissolved.
- Add lemon juice; mix thoroughly.
- Pour into pans and chill until firm.
- Cut into squares.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 6⅓ tbsp Gelatin, plain — 1¼ oz Water, boiling — 3¼ cups Sugar, granulated — 12¾ oz Lemon juice — 1 cup
Serve with cream or evaporated milk.
⚠ As printed, the manual is inconsistent here — “Water, cold: 1¼ quarts (5 No. 56 dippers)”: 1¼ quarts = 5/4 qt, but gloss says 5 dippers = 5 qt. Transcribed exactly as printed; the parenthetical Army measure is usually the safer one to follow.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 127, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.