| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
WATER & RESERVED JUICE |
| 4 |
oz |
BUTTER PRINT SURE |
| 1 1/8 |
c |
STARCH EDIBLE CORN |
| 1 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
ts |
IMITATION LEMON FLAVOR |
| 1 |
ts |
FLAVORING MAPLE |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
6 7/16 lb -
1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL
WELL BLENDED. DO NOT WHIP.
2. DRAIN CHERRIES; RESERVED JUICE FOR USE IN STEP 3. CHOP CHERRIES; SET
ASIDE FOR USE IN STEP 4.
3. ADD LIQUID GRADUALLY TO DRY MIXTURE WHILE MIXING AT LOW SPEED; SCRAPE
DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.
4. FOLD CHERRIES, BUTTER OR MARGARINE, ALMOND FLAVORING AND FOOD COLORING
CAREFULLY INTO MIXTURE.
NOTE: 1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR
PREGELATINIZED
STARCH. COMBINE SUGAR, CORNSTARCH AND SALT. SLOWLY BLEND RESERVED JUICE AND
COLD WATER INTO CORNSTARCH MIXTURE; BRING TO A BOIL. COOK 5 MINUTES OR
UNTIL
THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEP 4.
NOTE: 2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE
SQUARES.
Recipe Number: K00400
SERVING SIZE: 2 1/2 TB (
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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