| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 24 |
|
NO. 2 1/2 ……… 1 LB 12 OZ …………. 3 1/2, NO. 2 1/2 ……… 1 LB 12 OZ …………. 3 1/2 24 4 NO. |
| 2 |
|
……. 1 LB 4 OZ ………….. 2 1/3 24 , ……. 1 LB 4 OZ ………….. 2 1/3 24 5 NO. 303 |
INSTRUCTIONS
APPROX. AVERAGE NET WEIGHT OR AVERAGE CANS NO.CANS FLUID
MEASURE PER CAN CUPS PER PER EQUIV. CAN SIZE
(SEE NOTE) CAN CASE NO. 10 CN NO. 10 ............ 6 LB 8 OZ
.............. 12 1/2 6 1 NO. 3 CYL ......... 3 LB 2 OZ (46 FL 0Z)
... 5 3/4 12 2 NO. 3 (VACUUM) .... 1 LB 7 OZ .............. 2 3/4
........... 1 LB ................... 2 24 7 NO. 300 ........... 14
OZ .................. 1 3/4 24 7 NO. 2 (VACUUM) .... 12 OZ
.................. 1 1/2 24 8 NO. 1 PICNIC ...... 11 OZ
.................. 1 1/4 48 10 NOTE: THE NET WEIGHT ON CAN OR JAR
LABELS DIFFERS AMONG FOODS DUE TO DIFFERENT DENSITIES OF FOODS. FOR
EXAMPLE: A NO. 10 CAN CONTAINS 6 LB 3 OZ SAUERKRAUT OR 7 LB 5 OZ
CRANBERRY SAUCE. MEATS, FISH, AND SHELLFISH ARE KNOWN AND SOLD BY
WEIGHT OF CONTENTS OF CAN. FOR NET WEIGHT LISTINGS OF SPECIFIC FOODS,
CHECK THE CONVERSION FACTOR COLUMN IN THE FEDERAL SUPPLY CATALOG,
GROUP 89. SUBSISTENCE. Recipe Number: A00500 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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