Yield: 100 Servings
Measure | Ingredient |
---|---|
4 gallons | WATER |
1 quart | RESERVED LIQUID |
1 pounds | BUTTER PRINT SURE |
2⅝ pounds | CABBAGE WHITE FRESH |
1 teaspoon | PEPPER BLACK 1 LB CN |
4 ounces | SALT TABLE 5LB |
1. BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL TENDER. DO NOT OVERCOOK. 2. DRAIN; RESERVE 1 QT OF LIQUID.
3. POUR RESERVED LIQUID AND BUTTER OR MARGARINE OVER CABBAGE. ADD PEPPER; STIR.
Recipe Number: Q01300
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .