| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
ga |
WATER; WARM |
| 4 |
lb |
BREAD CUBES |
| 1 |
lb |
BUTTER PRINT SURE |
| 30 |
|
EGGS SHELL |
| 2 |
lb |
MILK; DRY NON-FAT L HEAT |
| 3 |
lb |
RAISINS #10 |
| 2 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
NUTMEG GROUND |
| 1/4 |
c |
IMITATION VANILLA |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
1. PLACE ABOUT 4 1/2 QT BREAD IN EACH GREASED PAN. POUR BUTTER OR
MARGARINE
OVER BREAD CUBES, TOSS LIGHTLY TOAST IN OVEN UNTIL LIGHT BROWN.
2. ADD SUGAR, SALT, NUTMEG, AND VANILLA TO EGGS; BLEND THOROUGHLY.
3. RECONSTITUTE MILK; COMBINE WITH EGG MIXTURE. POUR 1 GAL OVER BREAD
CUBES IN EACH PAN. ADD ABOUT 3 CUPS RAISINS TO EACH PAN.
4. BAKE 1 HOUR OR UNTIL FIRM. AFTER BAKING 15 MINUTES, STIR TO
DISTRIBUTE RAISINS.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
6. CUT 4 BY 8.
Recipe Number: J01600
SERVING SIZE: 2/3 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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