Corn Pudding (whole Kerne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER, WARM |
| 3/4 | lb | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 13 | oz | MILK, DRY NON-FAT L HEAT |
| 23 1/4 | lb | CORN WHOLE CN #10 |
| 1 | lb | PIMENTOS 7 OZ |
| 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1/8 | lb | SUGAR, GRANULATED 10 LB |
| 2 | T | PEPPER BLACK 1 LB CN |
| 1 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F OVEN FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2), OMITTING SALT IN STEP 4. SET ASIDE. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL. POUR 1 3/4 GAL INTO EACH PAN. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT OVERBAKE. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING. NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02201 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:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 70.8mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 0g