| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/4 | qt | WATER |
| 1/2 | oz | GARLIC DEHY GRA |
| 1/2 | c | PARSLEY DEHY #2 1/2 |
| 2 | c | SUGAR, GRANULATED 10 LB |
| 2 | t | PEPPER BLACK 1 LB CN |
| 2 1/2 | qt | VINEGAR CIDER |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
2 T COMBINE VINEGAR, WATER, SUGAR, SALT, PARSLEY, TARRAGON, GARLIC AND PEPPER BLEND WELL.. COVER; REFRIGERATE UNTIL READY TO SERVE. SHAKE OR BEAT WELL BEFORE USING. Recipe Number: M02100 SERVING SIZE: 2 TB 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: 20
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 210.9mg
Potassium: 17.7mg
Carbohydrates: 4.2g
Fiber: 0g
Sugar: 4.1g
Protein: 0g