| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
WATER; COLD |
| 1 1/3 |
c |
MILK; DRY NON-FAT L HEAT |
| 2 |
cn |
TOPPING DES & BAK |
| 1/4 |
c |
IMITATION VANILLA |
INSTRUCTIONS
DESSERT TOPPINGS
AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO
PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2 1/2 SIZE CANS AND FOLLOW
DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES
JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT
OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION
AND RETURN WORKSHEET.
NOTE:
CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE
COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON-
SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION.
Recipe Number: S01900
SERVING SIZE: 4 TBSV
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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