Fruit Gelatin (Crushed Ic
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INGREDIENTS
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN STEP 5. 2. DISSOLVE GELATIN IN BOILING JUICE AND WATER. 3. ADD CRUSHED ICE, STIRRING CONSTANTLY UNTIL ICE IS MELTED AND GELATIN BEGINS TO THICKEN. ADD FRUIT; STIR UNTIL BLENDED; POUR INTO PANS. CHILL UNTIL FIRM. : NOTE: 1. IN STEP 1, THE FOLLOWING CANNED FRUITS MAY BE USED: FRUIT COCKTAIL, CANNED 13 LB 8 OZ (2-NO. 10 CN). PEACHES, QUARTERS OR SLICES, CANNED, 13 LB 8 OZ (2-NO. 10 CN). PEARS, QUARTERS OR SLICES, CANNED, 13 LB 4 OZ (2-NO. 10 CN). PINEAPPLE, CHUNKS OR TIDBITS, CANNED, 13 LB 8 OZ (2-NO. 10 CN). Recipe Number: J00703 SERVING SIZE: 2/3 CUP From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (138g) | ||
| Recipe Makes: 100 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.3mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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