| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER; WARM |
| 2 1/2 | qt | WATER |
| 1 | lb | BUTTER PRINT SURE |
| 24 | EGGS SHELL | |
| 1 5/8 | lb | MILK; DRY NON-FAT L HEAT |
| 1 1/4 | lb | STARCH EDIBLE CORN |
| 2 | lb | SUGAR; GRANULATED 10 LB |
| 3 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 6 | tb | IMITATION VANILLA |
| 1 | oz | SALT TABLE 5LB |
| 1 | lb | COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. RECONSTITUTE MILK. ADD SUGAR AND SALT. HEAT TO JUST BELOW BOILING. DO NOT BOIL. 2. COMBINE CORNSTARCH, SUGAR, AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES OR UNTIL THICKENED. 3. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. 4. POUR 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER. 5. REFRIGERATE UNTIL READY TO SERVE. : NOTE: PUDDING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: J02501 SERVING SIZE: 1/2 CUP (4 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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