| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER; WARM |
| 3 1/2 |
ga |
WATER; WARM |
| 20 |
|
EGGS SHELL |
| 3 |
lb |
SOUR CREAM 12 OZ |
| 11 |
oz |
MILK; DRY NON-FAT L HEAT |
| 6 1/4 |
oz |
ONIONS DRY |
| 4 |
lb |
POTATOES FRESH |
| 1 5/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 8 |
oz |
SHORTENING; 3LB |
| 1/2 |
ts |
NUTMEG GROUND |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1/4 |
ts |
THYME GROUND |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
:
1. COVER POTATOES AND ONIONS WITH WATER; SOAK 15 MINUTES. BRING TO A
BOIL;
SIMMER 15 MINUTES OR UNTIL SOFT BUT NOT MUSHY. DO NOT OVERCOOK. DRAIN
IMMEDIATELY OR MIXTURE WILL BE TOO MOIST.
2. BEAT POTATO AND ONION MIXTURE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.
3. RECONSTITUTE MILK; ADD EGGS. ADD TO POTATO MIXTURE; BLEND AT LOW
SPEED 1 MINUTE.
4. ADD FLOUR, SALT, PEPPER, NUTMEG, THYME, AND MELTED SHORTENING OR SALAD
OIL TO MIXTURE; BLEND AT LOW SPEED 2 MINUTES.
5. DROP 1/4 CUP (1-NO. 16 SCOOP) BATTER ONTO LIGHTLY GREASED GRIDDLE. COOK
UNTIL WELL BROWNED, ABOUT 2 1/2 TO 3 MINUTES ON EACH SIDE.
6. SERVE WITH 1 TBSP SOUR CREAM.
:
Recipe Number: Q01900
SERVING SIZE: 2 CAKES (3
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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