Number of servings 20
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
PRUNE GELATIN
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cold water | 3 c. | ||||
| Gelatin | ¾ c. | ||||
| Prune juice | 4 qt. | ||||
| Sugar | 3 c. | ||||
| Lemons | 6 | ||||
| Prunes, after cooking | 4 lb. |
Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan.
Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
RAISIN TAPIOCA
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Tapioca | 3 c. | ||||
| Sugar | 4 c. | ||||
| Water | 1 gal. | ||||
| Raisins | 3 c. | ||||
| Mapleine | 1 tbsp. | ||||
| Nuts, chopped | 1 c. | ||||
| Salt | ½ tsp. |
Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.
Number of servings 75
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______