| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 100 | Servings | ||
INGREDIENTS
| 6 3/4 | qt | WATER |
| 4 1/4 | qt | WATER, COLD |
| 1 9/16 | lb | MILK, DRY NON-FAT L HEAT |
| 15 2/3 | lb | SOUP CHICKEN NOODLE |
| 3/4 | t | NUTMEG GROUND |
INSTRUCTIONS
15 2/3 lb COMBINE THE TWO SOUPS; MIX WELL. RECONSTITUTE MILK; STIR INTO COMBINE SOUPS. ADD COLD WATER AND NUTMEG; BLEND WELL. HEAT TO SERVING TEMPERATURE. Recipe Number: P02200 SERVING SIZE: 1 CUP 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: 19
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 2.1mg
Sodium: 171.8mg
Potassium: <1mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g