Recipe - Ambrosia

3 pound ORANGES FRESH
3 One half pound APPLE FRESH
6 Three fourths pound PINEAPPLE SLICED #10
6 Three fourths pound PEACHES SLICE #2 1/2
6 5/8 pound PEARS #10
1 pound COCONUT SWEETNED PRE

1. DRAIN PEACHES AND PEARS. RESERVE JUICES. CUT FRUIT INTO Three fourths INCH
PIECES.

2. COMBINE PINEAPPLE WITH PEACHES, PEARS AND JUICES FROM ALL FRUIT.

3. ADD ORANGES.

4. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE;
MIX THOROUGHLY.

5. COVER, REFRIGERATE UNTIL READY TO SERVE.
:

NOTE: 1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD
3 LB PEELED ORANGES.

2. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD
3 LB 8 OZ CORED APPLES.

Recipe Number: J00601

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.