Name: Breakfast Toppings
Ingredients: 6 oz LEMON RIND; 3 1/4 qt BOILING JUICE & WATER; 3 1/4 qt JUICE RESERVED; 12 oz BUTTER PRINT SURE; 6 lb BLUEBERRY #10; 6 7/8 lb PINEAPPLE CRUSHED #10; 6 lb STRAWBERRIES FZ; 1/3 lb STARCH EDIBLE #10; 2 13/16 lb SUGAR; GRANULATED 10 LB; 1 1/2 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

6	oz	LEMON RIND
3 1/4	qt	BOILING JUICE & WATER
3 1/4	qt	JUICE RESERVED
12	oz	BUTTER PRINT SURE
6	lb	BLUEBERRY #10
6 7/8	lb	PINEAPPLE CRUSHED #10
6	lb	STRAWBERRIES FZ
1/3	lb	STARCH EDIBLE #10
2 13/16	lb	SUGAR; GRANULATED 10 LB
1 1/2	tb	SALT TABLE 5LB

INSTRUCTIONS

NOTE: THREE TYPES OF TOPPINGS CAN BE MADE BY USING THIS RECIPE.
1. PINEAPPLE     2. STRAWBERRY    3. BLUEBERRY
RECIPE STEPS
1. COMBINE SUGAR
UNTIL WELL BLENDED. DO NOT WHIP.
2. DRAIN DESIRED FRUIT; SAVE RESERVE JUICE FOR USE IN STEP 3 AND
DESIRED FRUIT FOR USE IN STEP 4.
3. ADD LIQUIDS GRADUALLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE
DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.
4. ADD DESIRED FRUIT
MIX WELL.
NOTE
1. IN STEP 1
STARCH. COMBINE SUGAR
TO A BOIL; COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT.
FOLLOW STEPS 3 AND 4.
Recipe Number: S00118
SERVING SIZE: 2 OZ.
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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