| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
100 |
Servings |
INGREDIENTS
| 5 |
lb |
ORANGES FRESH |
| 4 |
lb |
APPLE FRESH |
| 20 1/4 |
lb |
FRUIT COCKTAIL #10 |
| 12 |
oz |
SUGAR; BROWN, 2 LB |
| 2 |
ts |
NUTMEG GROUND |
| 1 |
ts |
CINNAMON GROUND 1 LB CN |
INSTRUCTIONS
1. USE 13 LB 8 OZ (1 1/2 GAL-2-NO.10 CN) FRUIT COCKTAIL. DRAIN.
2. COMBINE JUICE WITH 1 TSP GROUND CINNAMON, 2 TSP GROUND NUTMEG AND 12 OZ
(1 2/3 CUPS) PACKED BROWN SUGAR.
3. BRING TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES.
4. CHILL.
5. USE 4 LB FRESH EATING APPLES, DICED, UNPARED (4 LB 12 OZ A.P.-12
APPLES)
AND 5 LB (3 1/3 QT) FRESH ORANGES, PEELED, CUT INTO 3/4" PIECES (7 LB 1 OZ
A.P.-26 ORANGES). COMBINE FRUIT COCKTAIL, APLLES AND ORANGES.
6. POUR CHILLED SYRUP OVER FRUITS; MIX LIGHTLY.
Recipe Number: J00606
SERVING SIZE: 1/2 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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