| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 6 | tb | WATER |
| 8 | EGGS SHELL | |
| 2 | c | JUICE ORANGE 32 OZ FZ |
| 1 | c | LEMON FRESH |
| 2 | c | JUICE; PINEAPPLE #3 |
| 2 1/2 | oz | STARCH EDIBLE CORN |
| 1 | lb | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
1. COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE. 2. ADD EGGS; MIX WELL. SET UP ASIDE FOR USE IN STEP 4. 3. COMBINE JUICES, SALT, AND SUGAR. HEAT TO BOILING POINT. 4. ADD GRADUALLY TO EGG MIXTURE, STIRRING CONSTANTLY. 5. COOK 5 MINUTES OR UNTIL THICKENED. DO NOT BOIL. 6. COOL, COVER; REFRIGERATE UNTIL READY TO SERVE. 7. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE. NOTE: 2. IN STEP 3, 1/4 CUP FROZEN (3 PLUS 1) CONCENTRATED LEMON JUICE PLUS 3/4 CUP WATER WILL YIELD 1 CUP LEMON JUICE. NOTE: 3. IN STEP 3, 1/8-32 OZ CN FROZEN (3 PLUS 1) CONCENTRATED ORANGE JUICE PLUS 1 1/2 CUPS WATER WILL YIELD 2 CUPS ORANGE JUICE. Recipe Number: M05600 SERVING SIZE: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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