Catholic Recipe: Fruited Gelatin
Fruited gelatin is no longer as popular as in the 50s and 60s, but here's a nostalgic recipe for fruited gelatin for a large crowd. The preparation time includes chilling time.
Drain fruit cocktail; save syrup. Dissolve gelatin in 1 gallon boiling water. Measure syrup; add enough cold water to make 1 gallon; add to dissolved gelatin with lemon juice. Chill until mixture begins to thicken. Fold in fruit cocktail. Pour into shallow baking or roasting pans; chill until firm. Makes 80 half-cup servings.
*Or 16 family-size packages as sold at retail.
To substitute for No. 10 cans, it would require:
7 No. 303 (l lb) cans
5 No. 2 (1 lb 4 oz) cans
4 No. 2 1/2 (l lb 13 oz) cans
2 No. 3 (46 to 50 oz) cans