Recipes

Orange Gelatin

Recipe No. 128 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.

Army TM10-412 · Desserts

Serves 5 gallons, 100 servings, ¾ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 128 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 — 2 quarts (2 No. 56 dippers)
  • Gelatin, plain — 1 pound (1 mess kit cup)
  • Water, boiling — 2½ gallons (10 No. 56 dippers)
  • Sugar, granulated — 5 pounds (2½ No. 56 dippers)
  • Lemon juice — 1¼ quarts (1¼ No. 56 dippers)
  • Orange juice — 1¾ gallons (7 No. 56 dippers)

Directions

  1. Pour cold water over gelatin; mix and allow to stand 5 minutes.
  2. Add boiling water and sugar; stir until sugar is dissolved.
  3. Add lemon juice and orange juice; mix thoroughly.
  4. Pour into pans; chill until firm.
  5. Cut into squares.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 10¼ tbsp Gelatin, plain — 1¼ oz Water, boiling — 3¼ cups Sugar, granulated — 6⅓ oz Lemon juice — 6⅓ tbsp Orange juice — 2¼ cups

Orange sections may be added to the gelatin if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 128, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.