INGREDIENTS

INSTRUCTIONS

FRUITS THE E.P. (EDIBLE PORTION) WEIGHT OF ALL FRUITS, UNLESS
OTHERWISE SPECIFIED, IS USED IN THE RECIPES.  THIS TABLE LISTS RAW
ITEMS AND EASY, ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH  A.P.
(AS PURCHASED) WEIGHT OF FRUITS TO PROCESS. TO USE THESE  FACTORS,
MULTIPLY THE E.P. QUANTITY OF INGREDIENTS LISTED IN THE  RECIPE BY THE
APPROPRIATE CONVERSION FACTOR GIVEN BELOW TO ARRIVE AT  THE QUANTITY OF
THE ITEM A.P. TO PROCESS. EXAMPLE:  3 LB SWEET  CHERRIES (STEMMED AND
PITTED) E.P. (INGREDIENT WEIGHT) TIMES 1.19  (CONVERSION FACTOR) = 3.57
LB (3 LB 9 OZ) FRESH CHERRIES A.P. THE  E.P. QUANTITY MAY  E DETERMINED
FROM AN A.P. QUANTITY BY DIVIDING THE  A.P. BY THE CONVERSION FACTOR AS
FOLLOWS: 3.57 LB (3 LB 9 OZ) FRESH  CHERRIES A.P. DIVIDED BY 1.19
(CONVERSION FACTOR) = 3 LB SWEET  CHERRIES (STEMMED AND PITTED) E.P.
CONVERSION  CONVERSION ITEM             FACTOR                ITEM  :  
FACTOR E.P. TO A.P.                         E.P. TO A.P.  GRAPEFRUIT
(SEGMENTS ONLY) ..  1.92     PEACHES (PEELED & PITTED)  ..... 1.32
GRAPES (STEMMED & SEEDED) ...  1.12     PEACHES (UNPEELED  & PITTED)
... 1.10 HONEYBALL MELON OR HONEYDEW             PEARS  (PARED & CORED)
......... 1.28 MELON (PARED & SEEDED) ....  2.17     PEARS (UNPARED &
CORED) .......  1.09 LEMONS (JUICE ONLY)  .........  2.33     PERSIAN
MELONS (PARED & SEEDED) 2.38 LIMES (JUICE  ONLY) ..........  2.13    
PINEAPPLE (PARED & CORED) ..... 1.92  NECTARINES (UNPEELED & PITTED)
1.10     PLUMS (PITTED)  ................ 1.06 ORANGES (JUICE ONLY OR
SECTIONS STRAWBERRIES  (CAPPED & STEMMED) 1.06 WITHOUT MEMBRANE)
.........  2.00 TANGELOS  (SECTIONS) ........... 1.35 ORANGES (PEELED,
SEEDED TANGERINES  (SECTIONS) ......... 1.39 SECTIONS WITH MEMBRANE)
.... 1.41  WATERMELONS (PARED & SEEDED) ..  1.92  Recipe Number: A00700
SERVING SIZE: 100  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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