Beets in orange-lemon sau
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | WATER; COLD |
| 2 | tablespoons | LEMON RIND |
| 2¾ | quart | WATER & RESERVED LIQUID |
| 2½ | pounds | ORANGES FRESH |
| 26 | pounds | BEETS #10 |
| 5 | ounces | STARCH EDIBLE CORN |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | tablespoon | CLOVES GROUND |
| 2 | ounces | SALT TABLE 5LB |
Directions
1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 6.
2. ADD CLOVES TO LIQUID; BRING TO A BOIL.
3. DISSOLVED CORNSTARCH IN COLD WATER; ADD TO BOILING LIQUID.
4. COOK 5 MINUTES; STIRRING CONSTANTLYL UNTIL THICK AND CLEAR.
5. ADD SUGAR, SALT, LEMON JUICE, ORANGE JUICE, AND BUTTER OR MARGARINE TO THICKENED MIXTURE; STIR UNTIL BLENDED.
6. ADD DRAINED BEETS TO SAUCE; HEAT TO A BOIL.
NOTE: IN STEP 5, (3 TBSP-3 LEMONS A.P.); (2 LB 8 OZ-5 ORANGES A.P.); ⅛ 32 OZ CN FROZEN ORANGE JUICE COMBINED WITH 1½ CUP WATER; ⅓-NO. 3 CYL CANNED ORANGE JUICE.
Recipe Number: Q00801
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .