| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 9 1/4 | qt | WATER; WARM |
| 60 | EGGS SHELL | |
| 2 | lb | MILK; DRY NON-FAT L HEAT |
| 2 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 1 | ts | NUTMEG GROUND |
| 1/4 | c | IMITATION VANILLA |
| 2 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN 1. RECONSTITUTE MILK. HEAT TO JUST BELOW BOILING. DO NOT BOIL. SET ASIDE FOR USE IN STEP 3. 2. COMBINE EGGS, SUGAR, SALT, AND VANILLA IN MIXER BOWL; BEAT THOROUGHLY. 3. GRADUALLY ADD MILK; BLEND THOROUGHLY. 4. POUR 1 GAL OF MIXTURE INTO EACH UNGREASED PAN. 5. SPRINKLE TOP OF MIXTURE LIGHTLY WITH NUTMEG. 6. BAKE ABOUT 45 MINUTES OR UNTIL CUSTARD IS FIRM. COVER; REFRIGERATE UNTIL READY TO SERVE. Recipe Number: J01400 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.
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