Recipe - Red Cabage With Sweet And

2 One half cup BUTTER PRINT SURE
2 pound APPLE FRESH
18 pound GREEN TURNIPS FZ
1 pound SUGAR; BROWN, 2 LB
7 BAY LEAVES
One fourth cup CLOVES GROUND
3 cup VINEGAR CIDER
One fourth cup SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN
:

1. PLACE 1 One fourth CUPS BUTTER, MARGARINE OR BACON DRIPPINGS IN EACH PAN.

2. ADD 9 LB (11 One fourth QT) CABBAGE AND 1 LB(5 One half CUPS) APPLES TO EACH
PAN. MIX THOROUGHLY.

3. COOK OVER LOW HEAT 30 MINUTES, STIRRING FREQUENTLY TO AVOID SCORCHING.

4. COMBINE VINEGAR, BROWN SUGAR, SALT, CLOVES, AND BAY LEAVES.

5. POUR HALF OF VINEGAR MIXTURE OVER HOT CABBAGE AND APPLES IN EACH PAN.

6. SIMMER 2 TO 3 MINUTES TO BLEND SEASONINGS. REMOVE BAY LEAVES.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 22 LB 8 OZ FRESH RED CABBAGE A.P. WILL YIELD 18 LB
FINELY CHOPPED RED CABBAGE, AND 2 LB 6 OZ FRESH APPLES A.P. WILL YIELD
2 LB DICED UNPARED APPLES.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A25.

NOTE: 3. ONENO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: Q04300

SERVING SIZE: One half CUP (3

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