Recipe - Calico Cabbage

Three fourths pound BUTTER PRINT SURE
5/8 pound CARROTS FRESH
2/3 pound CELERY FRESH
22 One half pound CABBAGE WHITE FRESH
1 pound ONIONS DRY
One half cup SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon SALT TABLE 5LB

TEPMERATURE: 325 F. GRIDDLE

1. DIVIDE CABBAGE, CARROTS, CELERY RINGS, AND ONIONS INTO 2 BATCHES.

2. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL
TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING.

3. ADD AN EQUAL QUANTITY OF SALT, PEPPER AND SUGAR TO EACH BATCH.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, USE 18 LB (ABOUT 8 GAL) CABBAGE (22 LB 8 OZ A.P.)
ADD
8 OZ (2 CUPS) FRESH SHREDDED CARROTS (10 OZ A.P.), 8 OZ (2 CUPS) FRESH
CELERY
RINGS (11 OZ A.P.), AND 1 LB (3 CUPS) CHOPPED DRY ONIONS (1 LB 2 OZ A.P.)
TO
CABBAGE. FOLLOW STEP 2. IN STEP 3, USE 4 OZ (One half CUP) GRANULATED SUGAR,
ADD 2 OZ (One fourth CUP) TO EACH BATCH.

Recipe Number: Q01201

SERVING SIZE: One half CUP (2

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