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Pound

From Food buying guide for type A school lunches (1972).

Source and licence

From Food buying guide for type A school lunches (1972), printed page 34, digitised by the Internet Archive: https://archive.org/details/CAT81760442

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Pound - 1/4 cup serving (about 2 ounces turkey meat) 1/4 cup serving (about 2 ounces turkey meat) 1/4 cup serving (about 1-3/4 ounces turkey meat) 1/4 cup serving (about 1-3/4 ounces turkey meat) 3/4 cup serving (about 1-1/3 ounces turkey meat) 2/3 cup serving (about 2 ounces turkey meat) 3/4 cup serving (about 1-1/3 ounces turkey meat) 1/2 cup serving (about 1-3/4 ounces turkey meat) 2/3 cup serving (about 1-3/4 ounces turkey meat and 1/4 cup vegetable) 1 cup serving (about 1-1/3 ounces turkey meat) 1 lbAP = 0.901b cooked turkey meat.
  2. 1 lbAP = 0.951b cooked turkey meat.
  3. 1 lbAP = 0.801b cooked turkey meat.