0
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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 c WATER, COLD
2 T LEMON RIND
2 3/4 qt WATER & RESERVED LIQUID
2 1/2 lb ORANGES FRESH
26 lb BEETS #10
5 oz STARCH EDIBLE CORN
1 lb SUGAR, GRANULATED 10 LB
1 T CLOVES GROUND
2 oz SALT TABLE 5LB
1/8 Z CN FROZEN ORANGE JUICE COMBINED WITH 1 1/2 CUP W

INSTRUCTIONS

DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN
STEP 6. ADD CLOVES TO LIQUID; BRING TO A BOIL. DISSOLVED CORNSTARCH  IN
COLD WATER; ADD TO BOILING LIQUID. COOK 5 MINUTES; STIRRING
CONSTANTLYL UNTIL THICK AND CLEAR. ADD SUGAR, SALT, LEMON JUICE,
ORANGE JUICE, AND BUTTER OR MARGARINE TO THICKENED MIXTURE; STIR  UNTIL
BLENDED. ADD DRAINED BEETS TO SAUCE; HEAT TO A BOIL.  NOTE:  IN STEP 5,
(3 TBSP-3 LEMONS A.P.); (2 LB 8 OZ-5 ORANGES A.P.);  1/3-NO. 3 CYL
CANNED ORANGE JUICE.  Recipe Number: Q00801  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)
----------------------------------------------
Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 221.2mg
Potassium: 15.8mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 5.5g
Protein: <1g


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