| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/4 | gl | WATER, COLD |
| 4 | lb | ICE |
| 1 2/3 | qt | JUICE ORANGE 32 OZ FZ |
| 6 1/2 | qt | JUICE, PINEAPPLE #3 |
INSTRUCTIONS
COMBINE ORANGE AND PINEAPPLE JUICES WITH WATER; STIR. COVER AND REFRIGERATE. ADD ICE JUST BEFORE SERVING. : ** ALL NOTES ARE PER 100. NOTE: 1. IN STEP 1, 5-NO. 3 CYL CN CANNED ORANGE JUICE MAY BE USED; OMIT WATER. NOTE: 2. IN STEP 1, 1 2/3-15 1/2 OZ CN CANNED, INSTANT ORANGE JUICE MAY BE USED. INCREASE WATER TO 6 QT. Recipe Number: C00700 SERVING SIZE: 4 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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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.6mg
Potassium: 241.1mg
Carbohydrates: 11.6g
Fiber: 4.6g
Sugar: <1g
Protein: 1.9g