Cherry Filling (pre Gel S
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | c | JUICE, CHERRY RESERVED |
| 5 | oz | STARCH EDIBLE CORN |
| 3 | lb | SUGAR, GRANULATED 10 LB |
| 6 7/16 | lb | PIE FIL CHERRY #10 |
| 1 | t | IMITATION LEMON FLAVOR |
INSTRUCTIONS
DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USED IN STEP 3. MASH CHERRIES; COMBINE WITH SUGAR AND FOOD COLORING. BRING TO A FULL BOIL; COOK 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING. COOK UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL BEFORE USING. NOTE: 1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES. DELETE CORNSTARCH. COMBINE SUGAR AND 6 OZ (5/8 CUP) PREGELATINIZED STARCH IN MIXER BOWL. MIX AT LOW SPEED, UNTIL WELL BLENDED. ADD 3 CUPS CHERRY JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. FOLD IN MASHED CHERRIES. OMIT STEPS 2 AND 3. NOTE: 2. THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS. SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP. Recipe Number: D04102 SERVING SIZE: 2 TABLESPO 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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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 14.6g
Fiber: 0g
Sugar: 14.3g
Protein: <1g