Hot spiced beets
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER & RESERVED LIQUID |
| 1 | pounds | BUTTER PRINT SURE |
| 26 | pounds | BEETS #10 |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 2 | pounds | SUGAR; BROWN, 2 LB |
| 1 | tablespoon | CINNAMON GROUND 1 LB CN |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | CLOVES GROUND |
| 2 | quarts | VINEGAR CIDER |
| 2 | ounces | SALT TABLE 5LB |
Directions
1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 4.
2. COMBINE RESERVED LIQUID AND WATER, VINEGAR, CINNAMON, CLOVES, SALT, PEPPER, AND SUGARS; MIX WELL.
3. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
4. ADD BEETS AND BUTTER OR MARGARINE; HEAT TO SERVING TEMPERATURE.
NOTE: BEETS MAY BE SERVED COLD. IN STEP 4, OMIT BUTTER OR MARGARINE; DO NOT
HEAT. SERVE WELL CHILLED.
Recipe Number: Q00900
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .