| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 |
qt |
WATER; WARM |
| 2 1/2 |
qt |
WATER |
| 1 |
lb |
BUTTER PRINT SURE |
| 24 |
|
EGGS SHELL |
| 1 5/8 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1 1/4 |
lb |
STARCH EDIBLE CORN |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 6 |
tb |
IMITATION VANILLA |
| 1 |
oz |
SALT TABLE 5LB |
| 1 |
lb |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
:
1. RECONSTITUTE MILK. ADD SUGAR AND SALT. HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
2. COMBINE CORNSTARCH, SUGAR, AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES
OR UNTIL THICKENED.
3. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.
4. POUR 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH
WAXED PAPER.
5. REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: PUDDING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.
Recipe Number: J02501
SERVING SIZE: 1/2 CUP (4
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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