| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 100 | Servings | ||
INGREDIENTS
| 3 1/2 | ga | WATER; COLD |
| 1 1/2 | ga | WATER; HOT |
| 3 | ga | ICE |
| 1 1/2 | qt | JUICE GRAPEFRUIT 32 OZ |
| 12 | lb | LEMON FRESH |
| 3 | qt | JUICE; PINEAPPLE #3 |
| 4 | lb | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
1. DISSOLVE SUGAR IN WATER. COOL. 2. ADD JUICES AND WATER TO SUGAR SOLUTION. MIX THOROUGHLY. COVER AND REFRIGERATE. 3. ADD ICE JUST BEFORE SERVING. : ** ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 1 1/2-15 1/2 OZ CN CANNED INSTANT GRAPEFRUIT JUICE MAY BE USED. ADD AN ADDITIONAL 1 1/2 QT WATER. NOTE: 2. IN STEP 2, 1 1/2 GAL (4-NO. 3 CYL CN) CANNED GRAPEFRUIT JUICE MAY BE USED. DECREASE WATER TO 2 3/4 GAL. NOTE: 3. IN STEP 2, 2 QT FRESH LEMON JUICE (12 LB-4 DOZEN LEMONS A.P.) MAY BE USED. DECREASE WATER TO 3 1/2 GAL. Recipe Number: C00600 SERVING SIZE: 10 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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