Recipe - Reconstituting Chart

BEEF SOUP AND GRAVY BASE, CHICKEN SOUP AND GRAVY BASE, AND HAM SOUP AND
GRAVY BASE MAY BE RECONSTITUTED AND USED AS BOUILLON TO EXTEND NATURAL MEAT
JUICES, OR AS STOCK IN RECIPES FOR SOUPS, GRAVIES, AND SAUCES.
THE POWDERED BASES ARE SEASONED AND WHEN RECONSTITUTED IN BOILING WATER
WILL HAVE THE CHARACTERISTIC FLAVOR AND APPEARANCE OF A BEEF BROTH OR
CHICKEN BROTH OR HAM STOCK. WHEN USED IN PREPARING A RECIPE, ALWAYS CHECK
THE SEASONING BEFORE ADDING SALT.
BASE , BOILING WATER
WEIGHT MEASURE
2 TSP (17 GM ENV) ... 1 CUP
1 OZ .............. 2 2/3 TBSP ........... 1 QT
4 OZ .............. 10 TBSP ............... 1 GAL
8 OZ .............. 18 OZ JAR ........... 2 GAL
24 OZ .............. 1NO. 2 One half CAN ...... 6 GAL

Recipe Number: A01200

SERVING SIZE: 100

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