| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
qt |
WATER |
| 10 1/2 |
|
Dozen EGGS SHELL |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 12 |
lb |
BREAD TEX TOAST 22OZ #60 |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
1. PLACE WATER IN MIXER BOWL.
2. COMBINE MILK, AND SUGAR, BLEND WELL. ADD TO WATER; STIR; UNTIL
DISSOLVED.
3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.
4. DIP BREAD IN EGG MIXTURE TO COAT BOTH SIDES. DO NOT SOAK.
5. PLACE ON WELL-GREASED GRIDDLE, FRY ON ONE SIDE UNTIL GOLDEN
BROWN. TURN; FRY ON OTHER SIDE UNTIL GOLDEN BROWN, APPROXIMATELY 1 1/2
MINUTES ON EACH SIDE.
6. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 4, 13 LB 8 OZ (200 SLICES) ROUND TOP BREAD, SLICED MAY
BE
USED.
2. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THROUGH 3. COMBINE
3 LB 12 OZ (3-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CUP)
GRANULATED SUGAR IN MIXER BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE;
MIX
UNTIL SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL WELL
BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THROUGH 6.
3. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS.
Recipe Number: D02200
SERVING SIZE: 2 SLICES
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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