Calico cabbage

Yield: 100 Servings

Measure Ingredient
¾ pounds BUTTER PRINT SURE
⅝ pounds CARROTS FRESH
⅔ pounds CELERY FRESH
22½ pounds CABBAGE WHITE FRESH
1 pounds ONIONS DRY
½ cup SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoons 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 (½ CUP) GRANULATED SUGAR, ADD 2 OZ (¼ CUP) TO EACH BATCH.

Recipe Number: Q01201

SERVING SIZE: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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