| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/4 |
c |
WATER |
| 10 |
|
EGGS SHELL |
| 6 1/2 |
oz |
MILK; DRY NON-FAT L HEAT |
| 6 7/8 |
lb |
APPLE SLICED #10 |
| 2 |
tb |
LEMON FRESH |
| 4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 6 |
oz |
SHORTENING; 3LB |
| 3 |
oz |
BAKING POWDER |
| 1 |
tb |
NUTMEG GROUND |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 1 1/2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT
:
1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, SUGAR, NUTMEG
AND CINNAMON INTO MIXER BOWL.
2. COMBINE EGGS, WATER, SHORTENING OR SALAD OIL, AND LEMON JUICE;
ADD TO DRY INGREDIENTS. MIX AT LOW SPEED UNTIL WELL-BLENDED.
3. DRAIN APPLES AND CHOP COARSELY; ADD TO BATTER; MIX LIGHTLY.
4. USING A NO. 40 SCOOP OR WELL-ROUND TABLESPOON, DROP BATTER
INTO DEEP FAT. FRY 4 TO 6 MINUTES. DRAIN ON ABSORBENT PAPER.
:
NOTE: 1. IN STEP 3, 6 LB (7 LB 11 OZ A.P.) PARED, CORED AND DICED
FRESH APPLES MAY BE USED FOR CANNED APPLES.
2. IN STEP 3, 4 OZ (1 LEMON) FRESH LEMONS A.P. WILL YIELD 2 TBSP
JUICE.
3. IN STEP 4, AFTER FRYING, FRITTERS MAY BE SPRINKLED WITH 2 LB
(2 QT) SIFTED POWDERED SUGAR.
Recipe Number: D02400
SERVING SIZE: 2 FRITTERS
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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