Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 16½ pounds | GRAPE FRESH |
| 5 \N | LBS OF FRUIT WILL BE WASHED |
AND PLACED ON THE REFRIGERATED COLD LINE AHEAD OF THE DESSERTS FOR THE LUNCH AND DINNER MEALS. GRAPES WILL BE ATTRACTIVELY ARRANGED ON THE SERVING LINE FOR SELF SERVICE. GRAPES WILL BE REPLENISHED IN 2½ LB AMOUNTS. TYPE AND AMOUNT WILL BE POSTED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET.
Recipe Number: S00102
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .