Source: U.S. Department of Defence
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Hot Spiced Beets
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 009 00
HOT SPICED BEETS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
129 cal
28 g
2g
2g
0 mg
542 mg
36 mg
Ingredient
Weight
Measure
Issue
BEETS,CANNED,SLICED,INCL LIQUIDS
39 lbs
4 gal 2 qts
VINEGAR,DISTILLED
6-1/4 lbs
3 qts
CINNAMON,GROUND
1/3 oz
1 tbsp
2/3 oz
3 tbsp
CLOVES,GROUND
SALT
5/8 oz
1 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
SUGAR,GRANULATED
1-1/3 lbs
3 cup
SUGAR,BROWN,PACKED
2 lbs
1 qts 2-3/8 cup
MARGARINE
8 oz
1 cup
Method
1 Drain beets; reserve liquid for use in Step 2 and beets for use in Step 4.
2 Take reserved beet liquid and add water to equal 4-1/2 quarts per 100 portions and add to vinegar, cinnamon, cloves, salt, pepper
and sugars; mix well.
3 Bring to a boil; reduce heat; simmer 10 minutes.
4 Add beets and margarine or butter. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 129 cal |
| Carbohydrates: | 28 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 542 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEETS,CANNED,SLICED,INCL LIQUIDS | 39 lbs | 4 gal 2 qts | |
| VINEGAR,DISTILLED | 6-1/4 lbs | 3 qts | |
| CINNAMON,GROUND | 1/3 oz | 1 tbsp | |
| CLOVES,GROUND | 2/3 oz | 3 tbsp | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-1/3 lbs | 3 cup | |
| SUGAR,BROWN,PACKED | 2 lbs | 1 qts 2-3/8 cup | |
| MARGARINE | 8 oz | 1 cup |
| Method: | |
|
1 Drain beets; reserve liquid for use in Step 2 and beets for use in Step 4. 2 Take reserved beet liquid and add water to equal 4-1/2 quarts per 100 portions and add to vinegar, cinnamon, cloves, salt, pepper and sugars; mix well. 3 Bring to a boil; reduce heat; simmer 10 minutes. 4 Add beets and margarine or butter. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
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