Fruit Gelatin J.Desserts (Puddings and Other Desserts) No.007
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fruit, Fresh or Froz| | 2.00 CT | 1. Drain fruit; reserve juice |
|en | | | for use in Step 3 and fruit |
| | | | for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 4LB 8OZ| | 2. Dissolve gelatin in boiling |
|tin, Strawberry | | | water. |
|Boiling Water | | 1.00 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 2.00 Gal | 3. Add juice and water; stir to |
| | | | mix well. |
| | | | 4. Pour about 1 gal into each |
| | | | pan. Chill until slightly |
| | | | thickened. |
| | | | 5. Fold an equal quantity of |
| | | | fruit into gelatin in each |
| | | | pan. Chill until firm. |
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VARIATION
1. BANANA GELATIN: Omit Step 1. Follow Step 2. In Step 3, use
2 gal cold water. Follow Step 4. In Step 5, use 15 lb
bananas A.P. (45 bananas). Add an equal quantity of peeled
and thinly sliced bananas to gelatin in each pan.
2. FRUIT FLAVORED GELATIN: Omit fruit in Step 1. Follow Step
2. In Step 3, use any juice reserved from canned fruit.
Follow Step 4, except chill until firm. Omit Step 5.
3. FRUIT GELATIN (CRUSHED ICE METHOD): Follow Step 1. In Step
2, dissolve gelatin in 4 1/2 qt boiling juice and water.
Omit Step 3. Add 15 lb (3 3/4 gal) crushed ice, stirring
constantly until ice is melted and gelatin begins to
thicken. CONTINUED.
4. FRUIT GELATIN (CRUSHED ICE METHOD): CONTINUED: Add fruit;
stir until blended; pour into pans. Chill until firm.