Source: U.S. Department of Defence
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Puree Mongole
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 SOUPS No.P 023 01
PUREE MONGOLE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
113 cal
20 g
6g
2g
3 mg
609 mg
23 mg
Ingredient
Weight
Measure
Issue
SPLIT PEA SOUP WITH HAM
3 gal 1/2 qts
SOUP,CONDENSED,TOMATO
12-1/2 lbs
1 gal 1-5/8 qts
WATER
14-5/8 lbs
1 gal 3 qts
Method
1 Prepare 1/2 recipe Split Pea Soup, Recipe No. P 023 00.
2 Blend in condensed tomato soup and water. Heat to a simmer. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/puree_mongole.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 113 cal |
| Carbohydrates: | 20 g |
| Protein: | 6g |
| Fat: | 2g |
| Cholesterol: | 3 mg |
| Sodium: | 609 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SPLIT PEA SOUP WITH HAM | 3 gal 1/2 qts | ||
| SOUP,CONDENSED,TOMATO | 12-1/2 lbs | 1 gal 1-5/8 qts | |
| WATER | 14-5/8 lbs | 1 gal 3 qts |
| Method: | |
|
1 Prepare 1/2 recipe Split Pea Soup, Recipe No. P 023 00. 2 Blend in condensed tomato soup and water. Heat to a simmer. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence