| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 6 1/2 |
ga |
WATER; BOILING |
| 1/2 |
lb |
TEA BLACK INDIVIDUAL BAGS |
|
4 |
GAL WATER. |
INSTRUCTIONS
1. PLACE TEA IN A CLOTH BAG LARGE ENOUGH TO HOLD THREE TIMES THE AMOUNT.
2. TIE TOP OF BAG WITH CORD LONG ENOUGH TO FACILITATE REMOVAL; TIE
CORD TO HANDLE OF URN OR KETTLE.
3. PLACE TEA BAG IN URN OR KETTLE.
4. POUR WATER OVER TEA BAG. COVER. ALLOW TO STEEP 3 TO 5 MINUTES.
DO NOT AGITATE OR STIR.
5. REMOVE TEA BAG.
6. COVER, KEEP HOT, BUT DO NOT BOIL.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IF LOOSE TEA, NOT ENCLOSED IN A CLOTH BAG, IS PLACED IN THE
URN OR KETTLE, STRAIN TEA AFTER IT HAS STEEPED 5 MINUTES.
NOTE: 2. TEA MUST NEVER BE BOILED AS THIS PRODUCES A BITTER FLAVOR.
NOTE: 3. SCHEDULE PREPARATION OF TEA SO THAT NOT MORE THAN 15 MINUTES
WILL
ELAPSE BETWEEN ITS PREPARATION AND SERVICE; HOLD FINISHED TEA AT
TEMPERATURES 175 F TO 185 F.
NOTE: 4. FOR 5 OZ PORTIONS, USE 5 OZ (1 3/4 CUPS) TEA, BLACK, LOOSE AND
Recipe Number: C01200
SERVING SIZE: 8 OUNCES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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