0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 1/2 ga WATER; BOILING
1 ga RESERVED LIQUID
1 lb BUTTER PRINT SURE
20 lb CARROTS FRESH
8 oz FLOUR GEN PURPOSE 10LB
4 oz SUGAR; GRANULATED 10 LB
4 oz SUGAR; GRANULATED 10 LB
1 ts NUTMEG GROUND
2 oz SALT TABLE 5LB

INSTRUCTIONS

1.  ADD CARROTS AND SUGAR TO SALTED WATER.
2.  BRING TO A BOIL; BOIL 15 MINUTES.
3.  DRAIN; RESERVE 1 GAL LIQUID.  PLACE CARROTS IN PAN. BLEND MELTED
BUTTER OR
MARGARINE WITH FLOUR, WHEAT GENERAL PURPOSE, SIFTED; STIR UNTIL SMOOTH.
ADD TO RESERVE LIQUID, STIRRING CONSTANTLY. ADD 1/2 CUP SUGAR AND NUTMEG.
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
4.  GARNISH WITH PARSLEY BEFORE SERVING.
NOTE:  1.  IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB
CARROTS
CUT IN 2-INCH STRIPS.
NOTE:  2.  IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE
USED.
OMIT STEPS 1 AND 2.
NOTE:  3.  IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB
FROZEN, SLICED CARROTS MAY BE USED.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: Q01703
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.

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?