Recipes

Orange Ice

Recipe No. 136 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 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 136 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, orange flavored — 26 ounces (1¼ No. 56 dippers)
  • Sugar, granulated — 8 pounds (4 No. 56 dippers)
  • Water, boiling — 2 gallons (8 No. 56 dippers)
  • Water, cold — 2 gallons (8 No. 56 dippers)
  • Orange juice — 1 gallon (4 No. 56 dippers)
  • Lemon juice — ½ pint (⅓ mess kit cup)

Directions

  1. Mix gelatin and sugar. Pour boiling water over gelatin mixture; stir until gelatin and sugar are dissolved.
  2. Add cold water; cool.
  3. Add orange juice and lemon juice; mix thoroughly.
  4. Freeze, following directions for freezing vanilla ice cream (recipe No. 132).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, orange flavored — 2 oz Sugar, granulated — 10¼ oz Water, boiling — 2½ cups Water, cold — 2½ cups Orange juice — 1¼ cups Lemon juice — 1¼ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 136, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.