| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 2 | qt | WATER |
| 11 | EGGS SHELL | |
| 5 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 5 | lb | FLOUR GEN PURPOSE 10LB |
| 1/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/4 | oz | SHORTENING; 3LB |
| 1 | oz | BAKING POWDER |
| 6 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. SIFT TOGETHER FLOUR, SUGAR, SALT, MILK; AND BAKING POWDER INTO MIXER BOWL. 2. COMBINE EGGS AND SALAD OIL, OR MELTED SHORTENING; ADD TO DRY INGREDIENTS. 3. SLOWLY ADD WATER; BEAT AT MEDIUM SPEED UNTIL SMOOTH. NOTE: 1. THIS BATTER CAN BE USED FOR A VARIETY OF FRUITS AND VEGETABLES SUCH AS APPLES (7 LB A.P.), EGGPLANT (3 LB 11 OZ A.P.), AND TOMATOES (6 LB 10 OZ A.P.). MOIST FOODS SHOULD BE DREDGED IN FLOUR BEFORE DIPPING INTO BATTER. WHEN READY TO FRY, DIP INTO BATTER, DRAIN SLIGHTLY; FRY IN DEEP FAT 350 F. TO 375 F. UNTIL LIGHTLY BROWNED. NOTE: 2. USE BATTER THE DAY PREPARED. DO NOT SAVE. Recipe Number: D05100 SERVING SIZE: 2 TABLESPO 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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