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, .

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