| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
BUTTER PRINT SURE |
| 2 |
lb |
APPLE FRESH |
| 18 |
lb |
GREEN TURNIPS FZ |
| 1 |
lb |
SUGAR; BROWN, 2 LB |
| 7 |
|
BAY LEAVES |
| 1/4 |
c |
CLOVES GROUND |
| 3 |
c |
VINEGAR CIDER |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN
:
1. PLACE 1 1/4 CUPS BUTTER, MARGARINE OR BACON DRIPPINGS IN EACH PAN.
2. ADD 9 LB (11 1/4 QT) CABBAGE AND 1 LB(5 1/2 CUPS) APPLES TO EACH
PAN. MIX THOROUGHLY.
3. COOK OVER LOW HEAT 30 MINUTES, STIRRING FREQUENTLY TO AVOID SCORCHING.
4. COMBINE VINEGAR, BROWN SUGAR, SALT, CLOVES, AND BAY LEAVES.
5. POUR HALF OF VINEGAR MIXTURE OVER HOT CABBAGE AND APPLES IN EACH PAN.
6. SIMMER 2 TO 3 MINUTES TO BLEND SEASONINGS. REMOVE BAY LEAVES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 22 LB 8 OZ FRESH RED CABBAGE A.P. WILL YIELD 18 LB
FINELY CHOPPED RED CABBAGE, AND 2 LB 6 OZ FRESH APPLES A.P. WILL YIELD
2 LB DICED UNPARED APPLES.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A-25.
NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q04300
SERVING SIZE: 1/2 CUP (3
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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