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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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