Liturgical Year : Recipes : Fruited Gelatin

Catholic Recipe: Fruited Gelatin

INGREDIENTS

1 No. 10 can (3 quarts) fruit cocktail
8 cups bulk* fruit-flavored gelatin
1/2 cup lemon juice

Details

Serves: 80

Prep Time: 4 hours

Difficulty: N/A

Cost: n/a

For Ages: n/a

Origin:

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Food Categories (3)

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Often Made With (1)

Feasts (0)

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.

DIRECTIONS

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

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965