| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Grains | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | qt | JUICE RESERVED |
| 10 | EGGS SHELL | |
| 13 1/2 | lb | FRUIT COCKTAIL #10 |
| 3 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | lb | NUTS MIX SHELL #10 |
| 5 1/4 | lb | SUGAR; GRANULATED 10 LB |
| 2 | lb | SUGAR; BROWN, 2 LB |
| 1/4 | c | BAKING SODA |
| 11 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5. 2. PLACE SUGAR, FLOUR, BAKING SODA, AND SALT IN MIXER BOWL; BLEND TOGETHER AT LOW SPEED. 3. ADD EGGS; MIX UNTIL BLENDED. 4. ADD RESERVED JUICE; MIX 1 MINUTE AT LOW SPEED; SCRAPE DOWN BOWL; CONTINUE MIXING UNTIL JUST BLENDED. 5. FOLD IN DRAINED FRUIT. 6. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN. 7. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN. 8. BAKE FOR 50 MINUTES. 9. WHEN COOL, CUT 5 BY 5. Recipe Number: J02000 SERVING SIZE: 1 PIECE 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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