| ORANGE WHIP | ||||||||
| Makes 100 servings – ½ cup serving. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Gelatin | 4 oz. | ¾ cup | ||||||
| Sugar | 1 lb. 12 oz. | 3 ½ cups | ||||||
| Salt | ½ tsp. | |||||||
| Boiling water | 1 gal. | |||||||
| Concentrated orange juice, thawed | 1 ¾ qts. (or 7 cups) | |||||||
| DIRECTIONS: | ||||||||
| 1. Blend gelatin, sugar, and salt. Add boiling water and stir until gelatin is dissolved. | ||||||||
| 2. Blend in orange juice concentrate. Chill until mixture is slightly thicker than the unbeaten egg white. | ||||||||
| 3. Whip on an electric mixer until double in volume. Chill until set. Cut in squares or portions with No. 8 scoop. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 61 | Iron | 0.08 Mg | Protein. | 0.59 G | 3.83% | ||
| Cholesterol | 0 Mg | Calcium | 7.24 Mg | Carbohydrates. | 15.13 G | 98.79% | ||
| Sodium | 17 Mg | Vitamin A | 6 RE | Total Fat . | 0.04 G | 0.61% | ||
| Fiber | 0.16 G | Vitamin C | 27.41 Mg | Saturated Fat. | 0.00 G | % | ||