| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 1/2 | gl | WATER, COOL |
| 2 1/3 | lb | CABBAGE WHITE FRESH |
| 1 | lb | SUGAR, GRANULATED 10 LB |
| 2 1/2 | lb | SALAD DRESSING #2 1/2 |
| 2 | oz | WORCESTERSHIRE SAUCE |
| 8 | oz | MUSTARD PREP. 1 LB JAR |
| 1 | c | VINEGAR CIDER |
| 1 1/4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
BREAK EACH DISC INTO 4 OR 5 PIECES. ADD WATER; ALLOW TO REHYDRATE 15 TO 60 MINUTES UNDER REFRIGERATION, STIRRING OCCASIONALLY. DRAIN THOROUGHLY. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT, MUSTARD, VINEGAR, AND SUGAR; BLEND WELL. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY. COVER; REFRIGERATE UNTIL READY TO SERVE. Recipe Number: M01000 SERVING SIZE: 1/2 CUP (4 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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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 143.1mg
Potassium: 6.4mg
Carbohydrates: 4.7g
Fiber: 0g
Sugar: 4.6g
Protein: 0g