| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | ga | WATER; WARM |
| 4 | lb | BREAD CUBES |
| 1 | lb | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 2 | lb | MILK; DRY NON-FAT L HEAT |
| 3 | lb | RAISINS #10 |
| 2 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 | tb | NUTMEG GROUND |
| 1/4 | c | IMITATION VANILLA |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. PLACE ABOUT 4 1/2 QT BREAD IN EACH GREASED PAN. POUR BUTTER OR MARGARINE OVER BREAD CUBES, TOSS LIGHTLY TOAST IN OVEN UNTIL LIGHT BROWN. 2. ADD SUGAR, SALT, NUTMEG, AND VANILLA TO EGGS; BLEND THOROUGHLY. 3. RECONSTITUTE MILK; COMBINE WITH EGG MIXTURE. POUR 1 GAL OVER BREAD CUBES IN EACH PAN. ADD ABOUT 3 CUPS RAISINS TO EACH PAN. 4. BAKE 1 HOUR OR UNTIL FIRM. AFTER BAKING 15 MINUTES, STIR TO DISTRIBUTE RAISINS. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. CUT 4 BY 8. Recipe Number: J01600 SERVING SIZE: 2/3 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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