Yield: 100 Servings
Measure | Ingredient |
---|---|
6¾ quart | WATER |
4¼ quart | WATER; COLD |
1 9/16 pounds | MILK; DRY NON-FAT L HEAT |
15⅔ pounds | SOUP CHICKEN NOODLE |
¾ teaspoon | NUTMEG GROUND |
15⅔ lb -
1. COMBINE THE TWO SOUPS; MIX WELL.
2. RECONSTITUTE MILK; STIR INTO COMBINE SOUPS.
3. ADD COLD WATER AND NUTMEG; BLEND WELL.
4. HEAT TO SERVING TEMPERATURE.
Recipe Number: P02200
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .