| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER, WARM |
| 3 1/2 | oz | MILK, DRY NON-FAT L HEAT |
| 12 | lb | CABBAGE WHITE FRESH |
| 12 | oz | SUGAR, GRANULATED 10 LB |
| 2 | t | PEPPER BLACK 1 LB CN |
| 1 | qt | SALAD DRESSING #2 1/2 |
| 2 | T | MUSTARD PREP. 1 LB JAR |
| 1 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. M00001. RECONSTITUE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT AND SUGAR; MIX WELL. ADD VINEGAR GRADUALLY; BLEND WELL. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M00900 SERVING SIZE: 1/2 CUP 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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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 110.2mg
Potassium: 1.9mg
Carbohydrates: 3.4g
Fiber: 0g
Sugar: 3.4g
Protein: 0g