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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