| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Fruit Punch
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
BEVERAGES No.C 006 00
FRUIT PUNCH
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
117 cal
30 g
0g
0g
0 mg
10 mg
15 mg
Ingredient
Weight
Measure
Issue
SUGAR,GRANULATED
4-1/4 lbs
2 qts 1-5/8 cup
WATER
12-1/2 lbs
1 gal 2 qts
JUICE,GRAPEFRUIT,CONCENTRATE,FROZEN
3-2/3 lbs
1 qts 2 cup
JUICE,LEMON
1-1/8 lbs
2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED
6-5/8 lbs
3 qts
33-1/2 lbs
4 gal
WATER,COLD
ICE CUBES
9-5/8 lbs
3 gal
Method
1 Dissolve sugar in water. Cool.
2 Add juices and water to sugar solution. Mix thoroughly. Cover and refrigerate.
3 Add ice just before serving.
Notes
1 In Step 2, 1-1/2 gallons of canned grapefruit juice may be used. Reduce water to 2-3/4 gallons per 100 servings.
2 In Step 2, 2 quarts of fresh lemon juice may be used. Reduce water to 3-1/2 gallon per 100 servings.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/beverages/fruit_punch.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Fruit Punch

Yield: 100 Portion: 1-1/4 Cups
Calories: 117 cal
Carbohydrates: 30 g
Protein: 0g
Fat: 0g
Cholesterol: 0 mg
Sodium: 10 mg
Calcium: 15 mg

Ingredient Weight Measure Issue
SUGAR,GRANULATED 4-1/4 lbs 2 qts 1-5/8 cup
WATER 12-1/2 lbs 1 gal 2 qts
JUICE,GRAPEFRUIT,CONCENTRATE,FROZEN 3-2/3 lbs 1 qts 2 cup
JUICE,LEMON 1-1/8 lbs 2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 6-5/8 lbs 3 qts
WATER,COLD 33-1/2 lbs 4 gal
ICE CUBES 9-5/8 lbs 3 gal

Method:
1 Dissolve sugar in water. Cool.
2 Add juices and water to sugar solution. Mix thoroughly. Cover and refrigerate.
3 Add ice just before serving.
Notes
1 In Step 2, 1-1/2 gallons of canned grapefruit juice may be used. Reduce water to 2-3/4 gallons per 100 servings.
2 In Step 2, 2 quarts of fresh lemon juice may be used. Reduce water to 3-1/2 gallon per 100 servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/beverages/fruit_punch.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence