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This recipe is from the 1946 through 1965 era.
1 (No. 2) can (20 oz or 2 1/2 cups) crushed pineapple, drained, reserve juice
2 cups cold water, minus reserved pineapple juice
2 (3.5 oz) packages orange gelatin
2 cups boiling water
3 tbsp lemon juice
1 pound carrots, peeled and grated (about 2 1/2 to 3 cups, grated)
Drain canned pineapple. Add drained pineapple juice to measuring
cup and add enough cold water to equal 2 cups of liquid.
Dissolve gelatin in 2 cups of hot water. Add 2 cups of cold
liquid and stir well. Add lemon juice. Add grated carrots and drained crushed
pineapple, stir well. Pour into a 2 quart mold and refrigerate until set.
Makes about 2 quarts.
Trigg County High School, KY;
Kentucky New Era newspaper, Nov 13, 2001
1 (No. 2) can (20 oz or 2 1/2 cups) crushed pineapple, drained, reserve juice
2 cups cold water, minus reserved pineapple juice
2 (3.5 oz) packages orange gelatin
2 cups boiling water
3 tbsp lemon juice
1 pound carrots, peeled and grated (about 2 1/2 to 3 cups, grated)
Drain canned pineapple. Add drained pineapple juice to measuring
cup and add enough cold water to equal 2 cups of liquid.
Dissolve gelatin in 2 cups of hot water. Add 2 cups of cold
liquid and stir well. Add lemon juice. Add grated carrots and drained crushed
pineapple, stir well. Pour into a 2 quart mold and refrigerate until set.
Makes about 2 quarts.
Trigg County High School, KY;
Kentucky New Era newspaper, Nov 13, 2001
