| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 2 | Dozen EGGS SHELL | |
| 4 | qt | CARROTS FRESH |
| 1 | qt | RAISINS #10 |
| 4 1/2 | qt | FLOUR GEN PURPOSE 10LB |
| 2 1/2 | qt | COCONUT SWEETNED PRE |
| 1 | qt | WALNUT; ENG SHELL |
| 3 | qt | SUGAR; GRANULATED 10 LB |
| 2 | qt | SALAD OIL; 1 GAL |
| 2 5/8 | tb | NUTMEG GROUND |
| 4 | tb | CINNAMON GROUND 1 LB CN |
| 2 | ts | CLOVES GROUND |
| 5 1/3 | tb | BAKING SODA |
| 4 | tb | IMITATION VANILLA |
| 1 1/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1 qt - 1. OIL AND FLOUR SHEET PANS. 2. MIX FLOUR 3. ADD OIL 4. BEAT AT LOW SPEED UNTIL INGREDIENTS ARE MOISTENED * OFTEN. 5. BEAT AT MEDIUM SPEED 2 MINUTES 6. POOR INTO PREPARED PANS. BAKE 325 DEGREES FARENHEIT 55 TO 65 * MINUTES COOL COMPLETELY. Recipe Number: S01306 SERVING SIZE: 1/8 PIE 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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